📝 About This Recipe
Hailing from the heart of Emilia-Romagna, this dish celebrates the marriage of hand-rolled garganelli pasta with the region's most prized exports. The sauce is a luxurious reduction of heavy cream infused with the salty depth of Prosciutto di Parma and the aromatic brightness of fresh nutmeg. It is a masterclass in Italian comfort, offering a velvety texture that clings perfectly to the ridges of the pasta for a sophisticated yet soulful meal.
🥗 Ingredients
The Pasta
- 1 pound Dried Garganelli Pasta (preferably egg-based and artisanal)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sauce Base
- 2 tablespoons Unsalted Butter (high-quality European style)
- 4 ounces Prosciutto di Parma (sliced into thin ribbons (julienned))
- 1 large Shallot (very finely minced)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Cream and Seasoning
- 1.5 cups Heavy Cream (full fat for the best emulsion)
- 1 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1/8 teaspoon Fresh Nutmeg (just a tiny pinch, freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Frozen Sweet Peas (optional, for a pop of color and sweetness)
For Garnish
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (optional, to brighten the richness)
👨🍳 Instructions
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1
Bring a large pot of water (at least 6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—it should taste like the sea.
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2
While the water comes to a boil, place a large, deep skillet or sauté pan over medium heat and melt the butter until it begins to foam.
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3
Add the julienned prosciutto to the skillet. Cook for 3-4 minutes, stirring occasionally, until the edges become slightly crisp and the fat has rendered.
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4
Add the minced shallots to the pan with the prosciutto. Sauté for another 2 minutes until the shallots are translucent and fragrant, taking care not to brown them.
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5
Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release any flavorful browned bits (fond). Let the wine reduce by half.
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6
Pour in the heavy cream and bring the mixture to a gentle simmer. Lower the heat to medium-low and let the cream reduce for about 5-7 minutes until it slightly thickens and coats the back of a spoon.
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7
While the cream reduces, drop the garganelli pasta into the boiling water. Cook for 1-2 minutes less than the package directions to ensure it stays 'al dente'.
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8
If using peas, add them to the simmering cream sauce during the last 2 minutes of the cream's reduction time.
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9
Before draining the pasta, carefully scoop out about 1 cup of the starchy pasta cooking water and set it aside.
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10
Drain the pasta and immediately add it to the skillet with the cream and prosciutto. Toss gently to coat.
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11
Turn off the heat and add the grated Parmigiano-Reggiano, fresh nutmeg, and cracked black pepper. The residual heat will melt the cheese into a silky emulsion.
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12
If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until the desired silky consistency is reached.
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13
Taste for seasoning. The prosciutto and cheese are salty, so you likely won't need extra salt, but adjust according to your preference.
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14
Garnish with fresh parsley and a touch of lemon zest if using. Serve immediately in warmed bowls.
💡 Chef's Tips
Always grate your Parmigiano-Reggiano fresh from the block; pre-grated cheese contains anti-clumping agents that prevent a smooth sauce. If you can't find garganelli, penne rigate or fusilli are excellent substitutes as their ridges hold the cream sauce well. Be careful not to boil the cream too vigorously, as it can separate; a gentle simmer is all you need for a perfect reduction. Don't over-salt the sauce initially; wait until the cheese is added, as the prosciutto provides a significant amount of sodium. For an extra touch of luxury, finish the dish with a drizzle of high-quality truffle oil just before serving.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Gavi di Gavi or a dry Lambrusco to cut through the richness of the cream. Serve alongside a simple arugula salad with a lemon-olive oil vinaigrette to provide a peppery contrast. Warm crusty ciabatta bread is essential for 'fare la scarpetta'—mopping up the remaining cream sauce. A side of roasted asparagus or sautéed broccolini with garlic provides a nice textural balance. Follow the meal with a light panna cotta or fresh berries to cleanse the palate.