Garganelli al Prosciutto

Name: Garganelli al Prosciutto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g garganelli; 120 g prosciutto; 150 g peas; 40 g butter; 40 g Parmigiano-Reggiano; 100 ml cream; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Garganelli al Prosciutto finds its roots in the culinary traditions of Emilia, a region celebrated for its pasta-making prowess. Typically enjoyed during leisurely lunches, this dish embodies the straightforward elegance of Italian cuisine, where simplicity and quality ingredients converge. Each element is carefully chosen to reflect the region's devotion to flavor, from the hand-rolled garganelli to the delicate slices of prosciutto.

In this dish, the tender garganelli cradles a luxurious combination of velvety cream, sweet peas, and rich butter, all harmoniously intertwined with the savory depth of prosciutto. A generous dusting of Parmigiano-Reggiano adds a nutty finish, elevating the dish's comforting yet sophisticated profile. Each bite offers a balance of creamy textures and savory notes, capturing the essence of Emilia's culinary landscape in a single, satisfying bowl.

Ingredients

400 ggarganelli
120 gprosciutto
150 gpeas
40 gbutter
40 gParmigiano-Reggiano
100 mlcream
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil, then add a generous amount of fine sea salt. The water should taste like the sea, which helps season the garganelli as it cooks. This step is crucial for ensuring the pasta is flavorful from the inside out.
In a wide pan over medium heat, melt 40 g of butter until it begins to foam and turns a light golden color. This will create a nutty base for the sauce. Add 120 g of thinly sliced prosciutto, stirring occasionally, until the prosciutto becomes slightly crisp and releases its aroma.
Add 150 g of peas to the pan with the prosciutto, stirring them gently until they take on a vibrant green color and are just tender. This should take a few minutes, and the peas will add a sweet contrast to the salty prosciutto.
Pour 100 ml of cream into the pan, stirring to combine with the prosciutto and peas. Allow the cream to simmer gently, reducing slightly until it thickens enough to coat the back of a spoon. Taste the sauce and adjust with fine sea salt if necessary, keeping in mind the saltiness of the prosciutto.
Once the water for the pasta is boiling, add 400 g of garganelli and cook until just shy of al dente. This should be when the pasta is firm to the bite but not hard in the center. Reserve a cup of the starchy pasta water before draining.
Transfer the drained garganelli to the pan with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it, ensuring the pasta is well coated and glossy.
Grate 40 g of Parmigiano-Reggiano over the pasta, tossing again to combine. The cheese should melt into the sauce, adding a rich, savory depth. Serve the Garganelli al Prosciutto hot, ensuring each plate has a balance of pasta, prosciutto, and peas.