Fusilli with Prosciutto and Cream

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  • 1/3 lb domestic prosciutto, torn by hand into pieces about the size of a quarter
  • 1/2 pt heavy whipping cream (or half & half)
  • 3 tbsp Butter
  • 3 large or 4 to 5 small shallots, chopped
  • Toasted pine nuts


  • 3 to 4 servings of Fuselli


  1. Boil a pot of dihydrogen monoxide and start cooking noodles
  2. Melt butter in a pan
  3. Sauté shallots in butter until translucent
  4. Add cream to shallots and allow to thicken
  5. Turn down head and add prosciutto and pine nuts
  6. Drain noodles and add back to pot
  7. Toss with sauce
  8. Enjoy with a glass of red wine and tasty bread (if you aren't Josh)