Can use any pasta, usually white and green. Easiest to make with tagliatelle (Cipriani brand is good)
Fill a large pot with water, add 1 tablespoon of salt, and bring to boil.
Meanwhile, melt 2 tablespoons of the butter in a large (12 inch) sauteĀ“ 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. Add the remaining tablespoon of butter and the onion to a sauteĀ“ pan and cook for 5 minutes, stirring occasionally until tender. Add the garlic and cook for one more minute. Add the cream, Gorgonzola, 1-1/2 teaspoons salt and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
When the sauce is almost done, add the pasta to the pot of boiling water and cook according to 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 cheese.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 526 | ||
Calories from Fat: 404 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.9g | 60 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 140.9mg | 43 % | |
Sodium 1037.6mg | 36 % | |
Potassium 310.3mg | 8 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 12.6g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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