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Crispy Prosciutto Pasta

Crispy Prosciutto Pasta - Cooking In Cleveland
Crispy Prosciutto Pasta

This is not your momma’s pasta.

Recently, one of my coworker’s wives sent over a recipe (and bag of ingredients–shout out to Barb!) for a pasta dish made with crispy prosciutto, cream and peas.  It looked amazing and I realized that it was something I had to make immediately.  This is that recipe, modified slightly due to my own personal inability to leave anything well enough alone.  This dish goes from cutting board to pasta bowl in just under 20 minutes.  In fact, the hardest part of this dish was making sure that Lyle stopped eating the prosciutto long enough for me to throw it into the pan.

Mediocre pre-shredded cheese sucks!  Buy the block and shred your own damn cheese, please!!

If you’re not all that comfortable in the kitchen or maybe you have special date night coming up–this pasta dish is for you.  This pasta serves two people obnoxiously, but will serve 4 people easily–especially if you add a simple side salad.  So, first up, let’s gather your ingredients…

Serves: 2-4

Ingredients:

  • 4 oz prosciutto (cut into strips)
  • 1 lb spinach & chive pasta
  • 1 cup frozen peas
  • 1/2 cup white wine (I used a medium bodied Chardonnay–you can use whatever you have on hand, just not a sweet wine)
  • 1 cup cream
  • 1/2 tsp red chili flakes (more or less to fit your preferred spice level)
  • 1/4 tsp thyme
  • 1/2 tsp dried oregano
  • parmesan to garnish

Directions:

  • Bring the water for the pasta to a boil.  Make sure you add a generous amount of salt to the water (you want it to taste nice and salty because this will help season your pasta as it cooks).
  • Open the wine and pour yourself a glass because damnit, you deserve it.
  • At this point you should add your pasta to the water and cook according to the package directions–mine only took around 2-4 minutes.  Drain and then set aside until you complete the next steps.
  • Throw some olive oil in a pan and bring up to a medium high heat. (There are two ways to check to see if your oil is hot enough: 1) the oil is glistening and is very fragrant, 2) when you flick a tiny drop of water onto the oil and it sizzles, the pan is ready.)

mmmm prosciutto….

  • Throw the prosciutto in the pan in batches and pan sear until crispy.
  • When the prosciutto is all crisped, add the wine while over the heat to deglaze the pan.  Let simmer for a few minutes for the alcohol to reduce a bit.
  • Add in the cream, peas, red chili flakes, thyme, and oregano.
  • Allow the sauce to thicken a bit (Approximately 2-3 minutes), add the pasta and stir to combine.
  • Once the sauce has thickened and the noodles are well coated in the sauce, you’re ready to plate.

Top with parmesan, pour yourself another glass of wine, and enjoy! 

 

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Rachel Gatalica

Welcome to Cooking in Cleveland! I want to share delicious, healthy and approachable recipes with you. I want to help highlight local Cleveland artisans and events and put a focus on using local foods!
  • While on the #Whole30 challenge, the unthinkable happened…I learned to LIKE cauliflower.  I blame this recipe and some of the other stir fry dishes we made that used fresh cauliflower rice.

This dish is mostly #Whole30 compliant except for any additions you might make to this recipe such as #Sriracha for added heat or swapping soy sauce instead of the coconut aminos.

Check out the link in my bio and let me know what you think!

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For real, under 35 minutes from start to finish and hacks to make it even easier if you're feeling super lazy. .
Check back tomorrow 😘
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#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Today marks #day30 on my #Whole30 challenge!  To celebrate, i’m sharing one of my favorite #Whole30 compliant recipes.
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This yummy soup comes together in no time and can be made from staples you can likely find in your pantry, garden or local farmers market!
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Check out the link in my bio for the recipe!! Also if you haven’t signed up for our email blasts yet, make sure you check out the widget at the bottom of the website!  We’re sending monthly recaps of all the recipes we post as well as links to our social media pages.

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  • This week on Cooking In Cleveland, i’m sharing a really healthy and quick dinner that is equal parts filling and delicious.  I’m also talking a little bit about the #Whole30 challenge that we’re in the middle of and being honest about some of the highs and lows we’ve experienced on the plan.

This recipe is a really delicious grain-free dinner option and I’m wiling to bet you won’t really miss the pasta.  Click the link in my bio to check out the recipe!

#cookingincleveland #whole30 #zoodles #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors
  • After a break last week I am back and sharing a yummy pasta dish!  We’re not just cooking with wine this week, i’m also talking about a yummy Italian wine that I paired with this meal.

Click on the link in my bio to check out the recipe.  Make sure you let me know if you decide to either try the pasta or just the wine!

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  • Want a sneak peek of tomorrow’s recipe post?  It’s too good not to share!  The recipe will go live at 5 am and the link will be posed in my bio.

#drunknoodles #CookingInCleveland #SneakPeek #SundayDinner #homemadeitalian #CleFoodBlog #FoodBlogger #recipetesting #deliciousdinner
  • Starting our #whole30 a week from tomorrow and trying to plan out some more plant focused recipes in the meantime.  This BBQ chicken salad was full of flavor and healthy crunchy vegetables.  Thinking of sharing the recipe soon...can you call a salad a recipe?
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This is a yummy crowd-pleasing recipe that you won't want to miss out on.  The link is in my instagram bio.

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  • Let’s get sauce-faced, guys!  Posting my favorite meatball and tomato sauce recipe on the blog tomorrow.  For now, here’s a teaser-pic.

Link to the blog and other recipes is in my bio now!

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