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Pasta with Prosciutto

Pasta with Prosciutto and Pumpkin Cream sauce

Fresh Italian pasta cooked to perfection and then mixed with prosciutto, broccoli rabe, and a creamy pumpkin cream sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 package bowtie pasta any pasta can be used
  • 1 package prosciutto- chopped
  • 1 bunch broccoli rabe- finely chopped
  • 2 cloves garlic- chopped
  • 2 tbsp flour
  • 3 tbsp butter
  • 1 cup Italian cheese blend
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1/4 cup pumpkin this is optional depending on taste and season
  • 1/2 cup parmesan cheese- grated
  • olive oil for drizzling
  • salt/pepper for taste

Instructions
 

  • Bring a large pot of water to a boil. Add your pasta and 1 tbsp of olive oil. Cook until al dente. Scoop out 1/4 cup of pasta water and then drain the pasta and set aside.
  • In a large sauce pan over medium heat add prosciutto and garlic. Saute for a few minutes until garlic is fragrant and prosciutto becomes crispy. Add the broccoli rabe and saute for a few minutes until soft. When cooked, reduce heat to low.
  • In a small sauce pot melt butter over medium heat. When butter is melted, add the flour and stir until a light paste is formed. Slowly pour in the cream and water. Stir to combine the ingredients. When the mixture comes to a boil reduce heat to medium/low and add Italian cheese blend. Stir continuously until a sauce has formed. It should be thick enough to coat the back of a spoon. Last, stir in pumpkin. Taste and add salt as needed.
  • Add the cooked pasta to the prosciutto and broccoli mixture. Spoon the sauce over top and mix the pasta with all of the ingredients. Add desired amount of cream sauce. Pour in a couple of tablespoons of water to help the sauce stick to the pasta. Taste and add salt/pepper if needed.
  • Pour pasta mixture into a large serving bowl and sprinkle with fresh parmesan cheese. Enjoy!