Prosciutto di Parma stands out from any other prosciutto. Made under strict Italian quality controls, it does make a difference when draped across fresh pasta tossed with Parmesan. Make this for 1 person or a crowd……it’s really easy and quick. Buy fresh pasta if you can, it will also make a difference. Some of the best Italian recipes are very simply made with the best ingredients.
Pasta with Prosciutto di Parma and Basil
The only Carbs are in the pasta. We tend to measure in ½ cup amounts; at 15 CHO (except rigatoni = 10 CHO/1/2 cup because of the space inside). Gluten Free pasta has more CHO so check your product. This is a big dish of pasta, so feel free to half the recipe per person if serving as a side dish instead of the entrée.
Ingredients
Per serving:
- 2 cups cooked pasta 60 CHO
- 1.5 TBSP butter 0 CHO
- 2 – 4 TBSP grated Parmesan 0 CHO
- 1/3 cup pasta cooking water salted 0 CHO
- 2 slices Prosciutto di Parma 0 CHO
- 1 – 2 large fresh basil leaves 0 CHO
- Fresh black pepper 0 CHO
- Red pepper flakes 0 CHO
TOTAL CHO PER SERVING 60 CHO
Instructions
- Have the table set and everything prepped, because almost as soon as the pasta is cooked, dinner is ready.
- Cook pasta until el dente in salted water.
- Remove ½ cup pasta water and set aside before straining pasta.
- Meanwhile heat butter in a non-stick skillet until just turning light brown.
- Toss in the cooked pasta and add Parmesan cheese. Next add the reserved pasta water and toss again.
- Remove to serving dish, drape Prosciutto di Parma and fresh basil leaves.
- Add fresh ground black pepper and red pepper flakes if desired.
