Penne with Truffled Cream, Prosciutto & Peas - Dallas News |

Penne with Truffled Cream, Prosciutto & Peas

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This is just a great pasta for Valentine's Day…the truffle salt is a fantastic aphrodisiac and inexpensive, the prosciutto, pea and cream combination is famous in Emiglia Romagna. Easy, delicious and satisfying, you'll be very happy, buon appetito!

2 cups penne pasta (I love DeCecco or Barilla)
1 ½ cups heavy cream
2 slices of prosciutto di parma, thinly sliced (Central Market or Whole Foods)
½ cup fresh frozen peas (these are actually a great product)
Pinch of black truffle salt
Pinch of nutmeg
¼ cup grated Parmigiano Reggiano
Kosher salt and cracked black pepper to taste

Have a pot of boiling salted water ready and drop the penne pasta.
In a medium sauce pan under medium heat, add the cream & prosciutto and cook down the cream until reduced by half, about 7-10 minutes. Remove the sauce from the heat; add the frozen peas, nutmeg and truffle salt, taste for seasoning and reserve.
Cook the penne for 8-9 minutes (until "al dente" or there is a slight "bite"), drain the pasta and add to the cream sauce. Put the sauce back on the heat and cook the pasta for an additional minute, turn off the heat, add the Parmigiano and a bit of pasta water to loosen the pasta up, toss and serve…I'm excited.

Yield: 2 Servings
Active Prep: 20 min
Ease of Preparation: Very Easy

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