Creamy Pasta With Poppy Seeds and Prosciutto
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Adapted from a recipe from SPQR in San Francisco. This goes together very quickly and the sauce needs to be almost constantly stirred while cooking, so get all the prep work done in advance.
- Ready In:
- 1 tablespoon bacon fat or 1 tablespoon butter
- 1 shallot, sliced thinly
- salt, freshly gound black pepper
- 1 tablespoon . poppy seed
- 1⁄4 cup dry white wine, like pinot grigio or 1/4 cup white vermouth
- 1⁄4 cup buttermilk
- 1⁄4 cup heavy cream
- 5 ounces long wide dry pasta, such as fettuccine pasta or 5 ounces tagliatelle pasta noodles
- 1 ounce prosciutto, sliced thinly
- 1⁄4 cup grated romano cheese or 1/4 cup parmesan cheese
- 2 teaspoons lemon juice
- 2 scallions, whites and greens, thinly sliced
Put a pot of salted water on to cook pasta. While pasta is cooking (according to package directions, make the sauce:
- Heat butter and oil in a 12″ skillet over medium-high heat. Add sliced shallot. Season to taste and cook until soft, about 2 minutes, stirring frequently.
- Add poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes.
- Add wine and cook until almost all liquid evaporates, about 5 minutes.
- Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes. When pasta has cooked to almost al dente, drain it, reserving a little cooking water, and add the cooked pasta to sauce in skillet.
- Add prosciutto, cheese, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce. Adjust seasoning and transfer to two plates. Sprinkle with scallions and more Parmesan.
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