Creamy Asparagus Pasta with Crispy Prosciutto

Directions

Bring a large pot of salted water a boil.

Cook the pasta until desired consistency, about 12 minutes.

Reserve ½ cup cooking liquid, and drain pasta.

Then return the pasta to the pot with a lid on.

Meanwhile crisp the prosiutto in a medium skillet over medium heat with ½ tablespoon olive oil until the prosiutto is slightly browned and crispy, 6 to 8 minutes.

Transfer the crispy prosiutto onto a plate lined with a paper towel.

Put the skillet back to the heat, add the remaining tablespoon olive oil to the pan, and heat over medium heat.

Add the garlic, stirring constantly until very fragrant, about 40 seconds.

Stir in the asparagus, and cook for about 6 minutes, or until the asparagus become brightly green and tender.

Season with salt and black pepper to taste.

Transfer the cooked asparagus into the pot with pasta, and cover with the lid.

Sprinkle the flour over the pan over medium heat, and cook for 1 minute.

Slowly pour the cream into the pan, and whisk constantly.

Cook until the cream thickens, about 3 to 5 minutes.

Add the nutmeg, and season with salt and black pepper to taste.

Add the cream sauce into the pot with apparatus and pasta, stir in ½ cup Parmesan cheese until well combined.

Add a bit cooking liquid if the pasta seems too thick.

Season with more salt and black pepper if needed.

Divide between two serving plates.

Top each plate with equal amount of crispy prosiutto, and sprinkle with 1 tablespoon Parmesan.

Serve warm.