Go Back
Print

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.)

Course Main Course, Side Dish
Cuisine Italian
Keyword Cream, Passata, Prosciutto di Parma

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

  1. This comes together in a blink so be organized!
  2. Start salted pasta water.
  3. Heat butter over medium high heat in a skillet. When the butter starts to foam, add garlic, prosciutto, and red pepper flakes.
  4. Sauté for 3 - 4 minutes until prosciutto and garlic start to brown and crisp a little.
  5. 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.
  6. Add passata, stirring occasionally and simmer another 3 – 4 minutes.
  7. Add cream and simmer uncovered for 5 minutes until a sauce consistency, about 1.5 cups.
  8. Add pepper to sauce if using, or let each person add their own at the table.
  9. Toss the sauce with hot pasta and serve immediately.
  10. Garnish with parsley if desired.