serves 3 to 4
This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF. Add this recipe to the list of ones I haven’t cooked since we’ve been trying to eat Keto. I do have to say that pasta was the hardest thing for me to give up and probably what I miss the most about eating Keto. This pasta dish is creamy/cheesy with hints of garlic and fresh basil…omg…so good.
Ingredients
- Kosher salt
- 3 TBL unsalted butter, divided
- 4 ounces prosciutto, cut crosswise in ½-inch-thick matchsticks
- 1 cup chopped yellow onion (1 large)
- 1 TBL minced garlic (3 cloves)
- 1½ cups heavy cream
- 4 ounces Italian Gorgonzola dolce, crumbled
- 1½ teaspoons freshly ground black pepper
- 8 to 10 ounces tagliatelle or fettucine, such as Cipriani
- 2 cups frozen peas, defrosted (8 ounces)
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- ¼ cup julienned fresh basil leaves
Instructions
- Fill a large pot with water, add 1 TBL of salt, and bring to a boil
- Meanwhile, melt 2 TBL of the butter in a large (12-inch) sauté pan over medium heat
- Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp
- Remove to a plate and set aside
- Ad the remaining tablespoon of butter and the onion to the sauté pan and cook for 5 minutes, stirring occasionally, until tender
- Add the garlic and cook for 1 more minute
- Add the cream, Gorgonzola, 1½ teaspoons salt, and the pepper and bring the sauce to a boil
- Lower the heat and simmer for 5 minutes, until thickened
- Turn off heat
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions
- Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain
- Pour the pasta into the pan with the sauce
- Add the peas, Parmesan, basil, and prosciutto and toss well
- If the pasta seems dry, add some of the reserved pasta water
- Taste for seasonings and serve with extra Parmesan