Penne Pasta with Proscuitto, Leeks, and Shallots
February 29, 2024
Persons
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 pound of penne pasta (or pasta of your choice)
- 4 ounces of prosciutto, thinly sliced and then diced
- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 2 shallots, thinly sliced
- 4 cloves of garlic, minced
- 1/2 cup white wine
- 1/2 cup mascarpone cheese
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Reserved pasta water
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, fry the diced prosciutto over medium heat until crispy. Remove from the pan and set aside.
- In the same skillet, add olive oil and sauté the sliced leeks and shallots until they are soft and translucent, about 5 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the white wine and let it cook for a couple of minutes until it has reduced slightly.
- Reduce the heat to low and stir in the mascarpone cheese until it melts and forms a creamy sauce.
- Add the grated Pecorino Romano cheese and black pepper to the skillet, stirring until the cheese is melted and the sauce is smooth.
- Add the crispy prosciutto into the sauce, reserving some for garnish.
- Add the cooked penne pasta to the skillet and toss until it is evenly coated with the creamy sauce. If needed, add some reserved pasta water gradually to reach the desired consistency.
- Plate the pasta and garnish with the remaining crispy prosciutto and grated Pecorino Romano cheese.
