400 g of linguine or spaghetti
8 thin slices of prosciutto, raw
4 tablespoons of frozen asparagus
200 ml of fresh heavy cream
50 g of butter
50 g of grated Parmesan cheese (freshly shredded)
Salt and black pepper to taste
400 g of linguine or spaghetti
8 thin slices of prosciutto, raw
4 tablespoons of frozen asparagus
200 ml of fresh heavy cream
50 g of butter
50 g of grated Parmesan cheese (freshly shredded)
Salt and black pepper to taste
Heat the heavy cream over low heat
Add the butter and 50 g of Parmesan cheese, and stir until the cheese melts and the cream thickens slightly
Cook the asparagus for 5 minutes, then drain and add it to the cream
Season with salt and black pepper
Cut the prosciutto slices into three pieces and fry them in a non-stick skillet on both sides, without oil, until crispy
Pour the cream over cooked linguine al dente, and mix well
Add the prosciutto, stirring carefully, then serve
If desired, add more Parmesan cheese.
