Italian Pasta Recipes


This recipe is a scrumptious way to combine the two.

Try to get a top-quality prosciutto for this wonderful sauce as well as fresh pasta, either homemade or store bought fresh pasta.



  • 1-cup heavy cream
  • 1/4 lb prosciutto, cut to 1-inch long strips
  • 3/4 cup freshly grated Parmesan cheese
  • 1 egg yolk
  • salt and freshly ground white pepper
  • 1 T butter
  • 1 lb fresh pasta, homemade or store bought



Cook pasta.

While pasta cooks, mix the cream, ham, 1/2 cup Parmesan, egg yolk and a few grinds of the pepper mill in a large bowl till smooth.

Place sauce in a heavy pan and warm over very low heat, stirring quite frequently, about 3 minutes.

When pasta is done, drain, reserving 1/4 cup cooking liquid.

Transfer the just drained past to a warm bowl.

Add the butter and toss well.

Now, pour the cream sauce over the buttered pasta.

If not moist enough for your taste, add a tablespoon of cooking liquid for desired moisture.


Alternatively, use a large enough pan for the preparation of the sauce and transfer pasta directly into the pan, which is the way I prefer to do it.






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