Garganelli with Prosciutto

🛒 Ingredients

• Garganelli pasta, dry 90 g · 315 kcal
• Prosciutto di Parma, thinly sliced 60 g · 150 kcal
• Unsalted butter 25 g · 179 kcal
• Parmigiano Reggiano, grated 20 g · 80 kcal
• Fresh sage leaves 5 g · 2 kcal
• Pasta cooking water 50 g · 0 kcal

👨‍🍳 Instructions

1. Boil salted water and cook garganelli until al dente; reserve about 1 cup of pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat, then add sage leaves and cook for 1-2 minutes until fragrant.
3. Add the thinly sliced prosciutto to the skillet and sauté for 2-3 minutes until it starts to crisp slightly.
4. Drain the pasta and add it directly to the skillet with the prosciutto and sage butter.
5. Toss everything together, adding a splash of the reserved pasta water and grated Parmigiano Reggiano to create a glossy sauce.
6. Serve immediately, garnished with extra Parmigiano Reggiano if desired, and a grind of fresh black pepper.