There's nothing more comforting than a simple plate of pasta.
I love the holidays, but sometimes they can be overwhelming. Everything gets so complicated! Quick shopping trips turn into all-day expeditions, casual cookies morph into fully decorated gingerbread houses, and weeknight meals become four-course dinners. In the midst of the insanity, I find myself craving comfort through simplicity. And there’s nothing simpler or more comforting than a plate of pasta.
Light and creamy, rich and delicious, this Prosciutto Pasta is the perfect easy weeknight dinner. The crispy breadcrumbs and prosciutto cracklings add addictive crunch that contrasts with the silky smooth pasta, while the olives, lemon, and parsley bring brininess and herby zing. A bite is rich and creamy, zesty and crunchy, all at once.
I’m sure some of you are staring at this recipe, thinking, “Simple? Looks pretty darn complicated to me!”—but just hold on. Yes, this recipe is more than boxed pasta and jarred pasta sauce. You toast breadcrumbs and garlic in butter; you also crisp up prosciutto and olives. However, none of these steps are difficult or time-consuming, and they really enhance both the flavor and texture of the finished pasta! The dish is simple, but that doesn’t mean it’s simplistic.
No matter what your busy holiday season may bring, I hope you’ll take a moment every now and then to sit and breath and center yourself. And if there happens to be a plate of pasta present, so much the better!
Enjoy!
Creamy Prosciutto Pasta with Olives and Crispy Breadcrumbs
(Serves 4)
2 tablespoons parsley, minced
1 tablespoon lemon zest
¾ teaspoon Diamond Crystal kosher salt, divided, plus extra for pasta water
1 tablespoon butter
2 cloves garlic, minced, divided
½ cup panko breadcrumbs
3 tablespoons olive oil, divided
2 oz prosciutto, cut into thin slices
½ cup black olives, pitted and cut cross-wise into thirds
12 oz bucatini
¼ cup white wine
½ cup heavy cream
Special equipment: high-sided saute pan
Method
Combine parsley, lemon zest, and ¼ teaspoon kosher salt in a medium heat-proof bowl. Melt butter over medium heat in a small saute pan and add 1 minced garlic clove and breadcrumbs. Saute, stirring constantly, until breadcrumbs are golden and crispy and garlic is fragrant, about 2 minutes. Pour hot crispy crumbs into the bowl with the lemon zest and parsley and stir. Set aside.
In a large, high-sided saute pan, heat 2 tablespoons olive oil over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, about 3-4 minutes. Remove from pan to a plate, leaving as much oil in the pan as possible. Increase heat to medium high and add olives. Saute until starting to brown and blister on the sides, about 3-4 minutes. Remove to the plate with the prosicutto.
Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta and cook until very al dente, about 3 minutes shorter than the time indicated on the package (there should be a white uncooked core still running through the center of the pasta when you bite it). Drain, reserving at least 1 ½ cups of the cooking liquid.
When the pasta is nearly ready, add remaining tablespoon olive oil and remaining clove of minced garlic to the saute pan and heat over medium, stirring until garlic is fragrant, about 1 minute. Add white wine and cook until the pan is almost dry, 2-3 minutes. Add very al dente pasta, 1 cup cooking liquid, and cream and cook, tossing, until pasta is cooked to al dente and the cream and cooking liquid have cooked down and emulsified into a creamy sauce. (If the liquid reduces before the pasta is al dente, add some more cooking liquid and keep tossing.) Taste and add additional ½ teaspoon kosher salt, plus additional if needed. Toss in crispy prosciutto and olives. Top with crispy breadcrumbs and serve immediately.
Originally posted November 24, 2021.
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