Pasta with prosciutto and leeks
4 servings
40 minutes
Pasta with prosciutto and leeks is an exquisite dish of Italian cuisine that combines the tenderness of fresh fettuccine with the depth of flavor from caramelized leeks and the spiciness of prosciutto. This recipe draws inspiration from traditional Italian cooking, where the simplicity of ingredients meets a richness of flavors. The onion, sautéed in white wine and aromatic herbs, takes on a sweet note, while prosciutto adds a salty touch. The dish is finished with butter and grated Parmesan for a creamy texture. It’s an ideal option for dinner that will delight lovers of refined gastronomy. The dish pairs wonderfully with a glass of dry white wine, enhancing its complex flavor profile. The ease of preparation makes this recipe worthy even for the most discerning gourmets.
1
Wash the onion, chop finely, and mince the garlic.
- Leek: 3 pieces
- Garlic: 1 head
2
In a high-sided pan, sauté garlic and fresh oregano in a mix of olive and butter for a minute. Add onion, cook for a couple of minutes, pour in half a cup of wine, let the alcohol evaporate, and mix everything.
- Olive oil: 30 ml
- Butter: 50 g
- Garlic: 1 head
- Oregano: 5 g
- Leek: 3 pieces
- Dry white wine: 75 ml
3
Lay the prosciutto over the onions carefully to cover the entire area. Leave to cook on low heat for 30 minutes.
- Prosciutto: 150 g
4
Meanwhile, let's work on the pasta: it's best to use fresh fettuccine, but you can use your favorite pasta.
5
Boil the pasta and drain most of the water.
- Fresh fettuccine: 200 g
6
When the onion is ready, remove the prosciutto (you can slice it and add it back to the sauce), add a bit of butter and grated parmesan. Then - pasta with a little water.
- Butter: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
- Fresh fettuccine: 200 g
7
Serve decorated with cheese and oregano.
- Parmesan (Parmigiano Reggiano): 50 g
- Oregano: 5 g
