Macaroni with Prosciutto and Aspargus
Home ] Up ] All Day Macaroni and Cheese ] Baked Macaroni and Cheese ] Baked Macaroni and Cheese with Blue Cheese ] Creamy Macaroni and Cheese ] Homestyle Macaroni and Cheese ] Italian Baked Macaroni and Cheese ] Macaroni alia Genoa ] Macaroni Bolognese ] Macaroni with Four Cheeses ] [ Macaroni with Prosciutto and Aspargus ] Macaroni with Vodka Sauce ] Pecan Easy Macaroni and Cheese ] Southern Comfortable Macaroni and Cheese ] Spicy Macaroni and Cheese ] Spicy Red Macaroni and Cheese ] White Cheddar Macaroni and Cheese ]

 

Macaroni wiith Prosciutto & Aspargus

Prosciutto ham,  asparagus tips and onions are combined with fresh cream and Parmesan cheese to make this stove top macaroni recipe with Italian seasoning

Recipe Serves 6 To 8

Ingredients

 

 

1 ½ pounds small asparagus
¼ cup butter
2 medium onions, thinly sliced
½ pound Prosciutto ham, diced
1 cup whipping cream
1 tablespoon Italian seasoning
Salt and freshly ground pepper to taste
1 pound medium-size macaroni, such as penne pasta
1 cup freshly grated Parmesan cheese
Additional Parmesan cheese


Directions

 

1. Wash asparagus and cut tips off stalks.

Fill a medium saucepan half full with salted water. Bring water to a boil. Add asparagus tips. Boil about 1 to 2 minutes or until tender but firm. Drain asparagus.

2. Melt butter in a large skillet. When butter foams, add onions. Heat the mixture over medium heat until pale yellow.
Add drained asparagus and ham. Sauté 1 to 2 minutes. Stir in cream. Simmer 2 minutes or until cream begins to thicken.

3. Season with salt and pepper.

4. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add macaroni. Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 8 to 10 minutes.

5. Drain macaroni and place in skillet with sauce.

6. Add 1cup Parmesan cheese.

7. Toss macaroni and sauce over medium heat until sauce coats macaroni, 20 to 30 seconds.

8. Serve immediately with additional Parmesan cheese.


Macaroni Recipe Tips

 

Prosciutto is the Italian word for "ham." This Italian-style ham has been seasoned, salt-cured (but not smoked) and air-dried. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw but ready to eat because of its curing. Look for golden pink, moist-looking prosciutto with pure white fat.

Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding the pasta. Use about 1 teaspoon salt for each quart of water.

Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking together while cooking. Olive oil in the water also keeps the water from boiling over.