Pasta di Verona
This recipe was developed over several weeks after my wife had something similar in an Italian restaurant. I don’t know that it is completely unique but this is certainly my version of it and I gave it the name of the town in which I discovered and invented it.
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Shallot (small) finely chopped
- 1 Clove thinly sliced garlic
- 1 Tablespoon good quality butter
- 1 Tablespoon finely chopped fresh parsley
- Chopped prosciutto
- 1/4 Cup White Wine
- 1/4 Cup Cream or Half & Half
- Salt & Pepper
- Cherry Tomatoes cut in half
- Pasta of your choice, Linguine or Thick Spaghetti works best
Heat the olive oil and thinly sliced garlic for a few minutes over medium heat until it becomes fragrant (when you can smell it). Add in the shallots, once they become clear in a few minutes, add in the prosciutto and cook it until its crispy. Toss in some chopped parsley, and very slowly the wine. Continue to cook until the wine thickens, then add in your halved cherry tomatoes and the cream a littlest a time.
Once your pasta is cooked, drain, but reserve some of the pasta water. Add to the pan of sauce, continue to mix so the pasta is thoroughly coated, and if it gets too thick, add some of the pasta water. You don’t want it soupy but you do not want it completely dry either.
Grated parmesan cheese on this is fine if you desire, but it should be flavorful enough.