For the story: What Kind of Guy Wears a Bow Tie?
For the farfalle (bow-tie pasta):
350 g/ 12 oz farfalle
For the cream sauce:
100 g/ 3 ½ oz prosciutto
200 g/ 7 oz heavy cream
80 g/ 3 oz parmigiano
½ white onion (medium)
30 g / 1 oz of butter
1 tsp nutmeg
The Prep Work: Prepare the cream sauce ingredients.
- Finely chop the onion.
- Cut the prosciutto into small thin pieces, separating them as much as possible (no one wants to eat clumps of prosciutto).
- Start by boiling water for the farfalle pasta.
- Once the water has reached a boil, add salt and then the pasta.
- Gently stir from time to time. Depending on the brand, it should take about 11 minutes until they are “al dente”. (See packaging for exact cook time).
The Sauce: Begin to make the sauce during the last 5 minutes your pasta is cooking. It’s that quick and easy!
- In a large sauté pan, add butter to melt over medium heat.
- Once melted, add the onion and let them turn slightly golden. Then add the prosciutto. Cook well for a few minutes.
- It’s time to add the cream, but before you do, lower the flame to a minimum. The cream should be heated not boiled.
- Add a pinch of nutmeg, an excellent flavor that complements both the prosciutto and onion.
- Smells heavenly right? Gently stir the cream and add grated parmigiano.
- As soon as the pasta is cooked, drain and toss the farfalle into the pan with the cream and prosciutto.
- Stir well, still on low heat for about a minute.
- Take pan off the flame, add grated parmigiano and black pepper to taste.
- Gently toss and serve hot!