Located in the Emilia-Romagna region of north central Italy, Parma is the birthplace of prosciutto. This sauce highlights flavours of the highest quality Prosciutto de Parma DOP, made with only 2 ingredients. Specially bred Italian pigs and salt, taking minimum of a year to make.
A quick weeknight meal that is company worthy.
Creamy Rose Parma Pasta
The Carbs are in the pasta and not this creamy rose sauce. 4 cups of cooked pasta serves 4 easily if the pasta is part of a larger meal with grilled chicken or pork, vegetables, and a salad.
If it is the main course for 2 people, just be aware of the CHO. (GF pasta generally has more CHO than full on Gluten pasta.)
Ingredients
- 2 TBSP butter 0 CHO
- ¼ tsp. garlic, minced 0 CHO
- 6 slices (75 gr) prosciutto, chopped 0 CHO
- ¼ tsp. red pepper flakes 0 CHO
- ½ cup (125 ml) Dry/Brut Sparkling Wine 1 CHO
- ½ cup (118 gr) Gigi Passata (2 CHO/1/2 cup/125 ml) 2 CHO
- 1 cup (250 ml) cream 0 CHO
- ¼ tsp. pepper optional 0 CHO
- 4 cups cooked pasta
- Parsley to garnish 0 CHO
- TOTAL CHO 3 CHO
- TOTAL WEIGHT 343 GRAMS
3 CHO DIVIDED BY 343 GRAMS = .008 CHO/GRAM
- ½ CUP = 112 GRAMS (.008 CHO x 112 GR) .89 CHO/1/2 CUP
*PASTA CHO DEPENDENT ON YOUR PRODUCT
Instructions
- This comes together in a blink so be organized!
- Start salted pasta water.
- Heat butter over medium high heat in a skillet. When the butter starts to foam, add garlic, prosciutto, and red pepper flakes.
- Sauté for 3 – 4 minutes until prosciutto and garlic start to brown and crisp a little.
- Add Sparkling Wine (clear or rose works) and scrape up any browned bits. Return to a good simmer and reduce the wine by half, about 3 – 4 minutes.
- Add passata, stirring occasionally and simmer another 3 – 4 minutes.
- Add cream and simmer uncovered for 5 minutes until a sauce consistency, about 1.5 cups.
- Add pepper to sauce if using, or let each person add their own at the table.
- Toss the sauce with hot pasta and serve immediately.
- Garnish with parsley if desired.
