Pasta With Asparagus and Prosciutto


  • Kosher salt
  • ½ cup diced prosciutto (about 3 ½ ounces)
  • 1 clove garlic, chopped
  • 2 teaspoons chopped fresh thyme
  • ½ cup dry white wine
  • Freshly ground pepper
  • 1 cup heavy cream
  • + 4 more ingredients
    • Pinch of freshly grated nutmeg (optional)
    • 12 ounces fettuccine
    • 1 ½ pounds asparagus, tough ends trimmed, cut into ½-inch pieces
    • ¼ cup grated parmesan cheese, plus more for topping

1. Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat...

View full recipe at SpringPad


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