Straw & Hay with Gorgonzola

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.

  • 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)
  • cups heavy cream
  • 4 ounces Italian Gorgonzola dolce, crumbled
  • 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
  • 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

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