Creamy Linguine with Prosciutto

Creamy Linguine with ProsciuttoThis Saturday, I needed something quick and easy to make but substantial enough to line the stomach before heading out for a night on the town. This fantastic recipe from the BBC Good Food site does that by the bucket load!

Here is what you will need to serve 2 (easily doubled)

  • Approx 200g Dried Linguine Pasta
  • 3 slices Prosciutto
  • Olive Oil, for frying
  • 1 tbsp Fresh Lemon Juice
  • 1 Egg Yolk
  • 3 heaped tbsp Crème Fraîche
  • Handful of Fresh Basil, leaves picked
  • Handful of Parmesan, grated

First thing’s first, bring a large pan of salted water to the boil and cook the linguine as per the packet instructions.

Meanwhile, slice the prosciutto and heat a little olive oil in a heavy non stick frying pan. Cook until browned and crispy then remove from the pan and keep to one side. Turn the heat down to low and keep the pan hot.

Creamy Linguine with ProsciuttoTo make the dressing, add the lemon juice, egg yolk and the crème fraîche into a jug. Season with a little salt & plenty of pepper then mix briefly with a fork until blended.

When the pasta is cooked, add a little of the water to the jug with the crème fraîche then drain the rest.

Put the pasta in the hot frying pan then add the dressing, prosciutto, parmesan and a handful of basil leaves.

Creamy Linguine with ProsciuttoMix everything together, then keep stirring in the hot pan for about a minute just to allow the sauce to thicken. It will become creamy and stick to the pasta.

Creamy Linguine with ProsciuttoSeason with a little more salt and pepper if you think it needs it, then serve on warmed plates with a grating of fresh parmesan on top.

Creamy Linguine with ProsciuttoAnd there you have it. A simple and totally delicious meal in about 15 minutes! Not bad eh?

I don’t know why, but I’ve honestly never even thought of frying prosciutto before. I’ve always had it torn on top of a pizza or wrapped around a chicken breast. I tell you what though, it’s something I will be doing again! It’s like having crispy bacon but it cooks in a third of the time and has a more subtle flavour. Delicious!

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Until next time my lovelies.

Miss KitchenMason

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