Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Serves 4

I made this for dinner tonight and it was a hit! Everyone (including my 9 month old) ate until they could eat no more. The recipe says that you can substitute bacon for the Prosciutto (which I did), and the asparagus that I could find (at the 2nd store I went too) looked terrible and was crazy expensive so I substituted broccoli. I also added cooked chicken and I always have a heavy hand on the heavy cream - I probably ended up adding a whole extra cup before it was said and done. (I don't cook much without heavy cream!) Try it - you will love it!

1 Tbsp. olive oil
4 oz. thinly sliced prosciutto, cut into 1/4" strips (or 12 slices of bacon)
1 garlic clove, minced (or more if you like garlic like me)
1 cup of heavy cream
2 Tbsp. lemon juice
Salt and pepper
1 lb. Fusilli or Penne pasta
1 lb. asparagus, trimmed and cut into 1" pieces
1 1/2 cups grated parmesan cheese
3/4 c. chopped fresh basil

1. Bring 4 qts. water to a boil in a large pot (DO NOT COOK YOUR PASTA YET!). Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3-5 minutes. Remove from heat.

2. Add 1 Tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to the pot with the pasta and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 c. reserved cooking water, cheese and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle with crispy prosciutto. Serve.