Chef's Knife - Essential knife for cutting vegetables and prosciutto
Cutting Board - Required for food prep, providing a safe surface to cut ingredients on
Saucepan - Ideal for heating up the cream and making a roux for the sauce
Pot - Useful for boiling pasta or creating a béchamel sauce base
Pasta Boiler - A convenient way to boil pasta without it sticking together, ensuring even cooking
Whisk - Useful for creating the cream sauce and mixing ingredients smoothly
Strainer - Essential for draining cooked pasta, ensuring a clean separation of pasta from water
Cheese Grater - Needed to grate Parmesan cheese
Spatula - Helpful for flipping and serving pasta without breaking it
Serving Dish - A suitable dish for plating and serving the final pasta with Parmesan cream, prosciutto, and other ingredients
2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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