INGREDIENTS – 10 oz Fettuccine pasta – 1 tsp EVOO – 2 cloves Garlic – 1 cup Pasta water (reserved) – 1 cup Milk – 2 tbsp Cornstarch – 1 Chicken bouillon cube – 1 tsp Salt – 1 tsp Ground black pepper – 1/4 cup Parmesan cheese – 1/4 cup Parsley – 4-6 oz Prosciutto – Optional garnish: extra Parmesan and parsley
This favorite Italian dinner is one that comes together so quickly and almost no prep needed. You'll love this creamy and cheesy pasta dish with a hint of nuttiness. Prosciutto is the perfect addition to the pasta that normally boasts chicken. Ribbon the meat for a delightful piece in each bite.
PREPARE THE PASTA OF CHOICE AND REMEMBER TO SAVE SOME PASTA WATER. THEN MIX TOGETHER THE CORNSTARCH SLURRY AS A THICKENER FOR YOUR SAUCE.
WITH SOME HOT OIL IN A SKILLET, LET THE MINCED GARLIC FLAVOR UP AND THEN ADD IN THE PASTA WATER, BROTH AND PASTA WATER.
LET IT HEAT THROUGH AND WHISK IT AS IT BEGINS TO THICKEN. STIR IN THE CORNSTARCH SLURRY; CONTINUE STIRRING.
THE SAUCE WILL THICKEN PRETTY QUICKLY SO KEEP CLOSE TO IT, GIVING IT A STIR. ADD IN THE PASTA TO THE SKILLET AND TOP WITH PROSCIUTTO.
ADD THE SALT & PEPPER WITH PARMESAN CHEESE AFTER ADDING THE PROSCIUTTO SO YOU CAN ACCURATELY DETERMINE HOW MUCH SALT IS NEEDED.