Ingredients...
Serves 4.
1 Box of Orecchiette Pasta
Large Handful of Cherry Tomatoes
12 Slices of Prosciutto
1 Cup of mozzarella
Olive oil
Salt & Pepper
Alfredo Sauce:
1/4 Cup of Butter
1 Cup of Heavy Cream
1 & 1/2 Cup of Parmesan
1 Bulb of Garlic
It takes longer to peel the garlic and grate the parmesan cheese than it actually takes to cook this dish. Preheat oven to 350. Once heated, take a large handful of cherry tomatoes and wrap them up in a blanket of foil. On a sheet pan, lay out each thin piece of prosciutto, place in the oven at the same time. Now get your water started for the pasta... at the same time you can work on your alfredo sauce. In a large pan on medium to low heat, melt the butter, then add your heavy cream. Let simmer and stir occasionally for 5 minutes. Next, add your chopped garlic and parmesan cheese and whisk away until thickens. traditionally you add parsley, but I decided to use green onion for good luck.
While you are whisking away, your pasta will most likely be done. And remember, you always want it to be al dente, there is nothing more unattractive than eating pasta that is overcooked and mushy. Strain pasta, place in a large bowl and add 2 tablespoons of olive oil and many dashes of salt.
By this time, your homemade alfredo sauce will have thickened to the perfect consistency. And, your prosciutto will be crispy, and tomatoes cooked long enough for them to burst open when all is mixed together, which will make your pasta dish a beautiful light pink. Final touch: 1 cup of shredded mozzarella to create the perfect gooiest mac and cheese and the thoughts of: "If this dish were a fabric, it would be velvet..."
Enjoy with red wine.
IF THIS DISH WERE AN OUTFIT
MIU MIU
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