|Creamy pasta with prosciutto and basil|
- 400g pappardelle
- 1 tbsp extra virgin olive oil
- 4 cloves garlic (finely chopped)
- 125ml single cream
- 40g finely grated parmesan, plus extra to serve
- 12 slices (180g) prosciutto
- 200g ricotta
- 2 cups basil leaves, plus extra to serve
- Sea salt & cracked black pepper
- 4 soft boiled eggs
Cook the pasta in a large saucepan of salted boiling water for 7-8 minutes or until al dente. Drain, reserving 250ml of the cooking liquid and set aside. Heat the oil in the saucepan over a medium heat, add the garlic and cook for 30 seconds. Add the cream and the reserved water and cook for 1 minute. Return the pasta to the pan with the parmesan, prosciutto, ricotta and basil, sprinkle with salt and pepper and toss to combine. Divide the pasta between 4 plates, top with a soft boiled egg, extra basil leaves and grated parmesan.
To soft boil the eggs, bring a medium pan of water to the boil and cook for 6 minutes, once done drain under cold running water to stop the cooking process. Take care when peeling the eggs as they will be very soft!
For this recipe I made my own fresh pasta which really made the dish. This is a quick and easy light dinner ideal for those summer evenings.
Recipe courtesy of Donna Hay