Tag Archives: prosciutto

You know you’re old when you’ve been making a recipe for literally 20 years, but that’s when this recipe dates from – the ’90s heyday of the Silver Palate cookbooks. It’s so simple, so fast and so good, and I always return to it in spring. As with all Italian recipes, the quality of the ingredients is key. It’s important to get the best quality prosciutto you can find, prosciutto di Parma or prosciutto San Daniele. Same with the cream, butter and pasta. The original recipe calls for capellini (or “angel hair pasta” in ’90s speak), but I found that pasta to be too fine for the rich sauce, so I use spaghetti. Other variations from the original Silver Palate recipe: I leave out the flour, which can make the sauce gummy, and sneak in a smashed garlic clove for extra depth. (more…)