1 lb box bucatini pasta
1 pound asparagus
8 oz prosciutto
8 oz smoked mozzarella, diced
3 garlic cloves, chopped
3 tablespoons olive oil
½ cup dry white wine
Steam and blanch the asparagus, then cut into 1″ pieces and set aside.
Take prosciutto slices and arrange on a non-stick cookie sheet or on parchment paper, broil in oven at lowest broil setting util slices are crispy, remove and break into small pieces.
Boil pasta according to directions, reserve 1 cup of pasta water for sauce
Heat olive oil and add the blanched asparagus, sauté until bright green and slightly softened, add garlic and continue to sauté until the garlic is aromatic. Add white wine and deglaze the pan, then add prosciutto. Stir until fully incorporated. Add pasta water a little at a time until you reach your desired consistency. Add the pasta to the sauce and stir until pasta is coated with sauce and the prosciutto and asparagus is distributed throughout. Stir in the diced mozzarella, cover pan and let the cheese melt for 1-2 minutes. Serve immediately.
Serves 6#italianfood #italianrecipe #inthekitchen
“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”