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Crispy Prosciutto Pasta

1 box of your favorite pasta (I used orecchiette)
2 TBSP butter, or TTOV's Butter EVOO for a healthier alternative
2 TBSP TTOV's Tuscan Herb Olive Oil
3 or 4 garlic cloves (minced)
1 1/2 cup heavy cream

1 cup of grated parmesan cheese (plus extra to garnish)

salt and pepper to taste

1 package of prosciutto

A few chopped basil leaves

1 tablespoon of capers(optional)

Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place prosciutto slices a couple of inches apart on baking sheet. 
Once oven is preheated, cook prosciutto for about 10 minutes depending on thickness. Watch carefully, it can go from crispy to burnt quickly. Let cool about 10 minutes before serving. 
Cook pasta following box instructions.
Heat butter and TTOV's Tuscan Herb Olive Oil in a sauté pan over medium heat.
Once butter begins to foam, add in your minced garlic, cook for about 30 seconds, careful not to burn the garlic.
Add your heavy cream and whisk consistently to prevent burning until you start to notice some thickening, about 7 to 10 minutes. 
Remove from heat and whisk in parmesan cheese (leave a little to sprinkle as garnish!)
Add pasta to serving bowl, followed by sauce and then garnish! Top with a heavy drizzle of TTOV's Tuscan Herb Olive Oil, capers, basil, freshly cracked black pepper and the crispy prosciutto.  For an added flavor explosion, drizzle TTOV's Traditional Balsamic Vinegar over the pasta. Your options are limitless! Enjoy!

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