Pasta is an absolute staple in our family because it so quick and we all love it! I have tried the no-carb thing in the past and have discovered that I would rather be a tad more cushioned than give up my favourite food. Life is for living, right? This little emmalicious concoction is only slightly naughty (apart from the carbs) with just a hint of cream to complement the earthy mushrooms, salty pancetta and gorgeously fresh broccolini. You could even make this a vegetarian delight and replace the pancetta with sun dried tomatoes if you like. Pasta! Pasta! Pasta! Love! Love! Love!
Prep time: 20 Minutes Cooking time: 15 Minutes $ Low Budget
500gm packet of linguine (or pasta of your choice)
8 slices of Prosciutto
1 brown onion, halved and sliced
2 cloves of garlic, finely chopped
1/2 a tsp of chilli flakes
1 punnet of swiss brown mushrooms, sliced
1 bunch of broccolini, bottom ends trimmed and sliced into 2cm pieces
1 cup of dry white wine
Juice of 1/2 a lemon
1/2 cup of cream
1/4 a cup of reserved pasta water
1/2 a bunch of continental parsley, stems removed and finely chopped
Sea salt and cracked pepper
Extra virgin olive oil and grated parmesan cheese to serve
Preheat the oven to 200°C. Lay the prosciutto slices on a lined baking tray and place in the oven for 10-12 minutes or until golden and crispy. Remove and set aside to cool slightly.
Bring a large pot of salted water to the boil and cook the linguine according to packet instructions, approximately 8 minutes for al dente`.
Heat a large frypan and add a little olive oil. Lightly fry the onion until translucent and then add the garlic, chilli flakes and mushrooms. Continue to saute` until the mushrooms begin to soften and then pour in the wine and lemon juice. Allow to reduce a little and then add the cream and broccolini. Crunch the prosciutto into the pan (or use a knife to chop it if you prefer) and stir to combine. Season with salt and pepper and simmer the mixture for approximately 3-4 minutes or until the broccolini is just cooked through but still lovely and bright green in colour.
Drain the pasta and add a little of the reserved pasta water if the sauce looks a little dry. The starch from the pasta will help the sauce cling to all those yummy strands. Add the pasta and toss the pasta through the sauce.
Divide among 4 serving bowls and top with a generous smattering of grated parmesan and a little drizzle of good quality extra virgin olive oil. Enjoy!!