Farfalle con Prosciutto e Panna

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

black pepper

The Prep Work:  Prepare the cream sauce ingredients.

  1. Finely chop the onion.
  2. Cut the prosciutto into small thin pieces, separating them as much as possible (no one wants to eat clumps of prosciutto).

The Pasta:

  1. Start by boiling water for the farfalle pasta.
  2. Once the water has reached a boil, add salt and then the pasta.
  3. 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!

  1. In a large sauté pan, add butter to melt over medium heat.
  2. Once melted, add the onion and let them turn slightly golden. Then add the prosciutto. Cook well for a few minutes.
  3. It’s time to add the cream, but before you do, lower the flame to a minimum. The cream should be heated not boiled.
  4. Add a pinch of nutmeg, an excellent flavor that complements both the prosciutto and onion.
  5. Smells heavenly right? Gently stir the cream and add grated parmigiano.

The Finale:

  1. As soon as the pasta is cooked, drain and toss the farfalle into the pan with the cream and prosciutto.
  2. Stir well, still on low heat for about a minute.
  3. Take pan off the flame, add grated parmigiano and black pepper to taste.
  4. Gently toss and serve hot!
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For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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