I have another ‘everything but the kitchen sink’ type of pasta recipe to share today with Prosciutto di Parma, Spinach and a Lemon Mascarpone sauce. Sounds lush and decadent doesn’t it?
Prosciutto is quickly pan-fried, then a simple sauce is made with sauteed garlic, grated lemon peel, mascarpone cheese, Parmesan and pasta water.
The sauce is light and rich at the same time, not at all heavy like you think it might be with mascarpone. The pasta water works well at thinning out the sauce without making it watery. It also helps it coat and cling to the pasta.
Grated lemon peel and juice works in a subtle way to brighten up the entire dish. I was hesitant about using it with Prosciutto but it was delicious blended with the other flavors.
I used fresh rosemary because I had some on hand – basil would be equally good or even parsley for adding a hint of fresh flavor.
This is the type of pasta that you can just keep eating and eating forever! It’s exceptionally good; creamy and kind of chewy; rustic and comforting with slight hints of salt, sweet and citrus flavors. But don’t take my word for it – try it your self!
I recommend that you prep everything and have it lined up ready to go like you would a stir-fry. It goes quickly once you get everything prepped. Start your pasta water and then get right to work sauting the Prosciutto. By the time the pasta is done the sauce will be coming together. Don’t forget to reserve some of the pasta water – or carefully dip a ladle into it if it’s still cooking and your ready to start the sauce.