This is my riff on a recipe from Collards and Carbonara, the cookbook by chefs Andrew and Michael of Andrew | Michael Italian Kitchen, Hog & Hominy, Gray Canary, Bishop, etc etc
My riff makes their recipe faster because I skip the step where you made your own pasta, and I add meat for a slightly more filling dish.
- 1 bunch basil
- 4tbsp butter
- 1lb pasta, preferably something thin and long like spaghetti.
- 3-5oz of prosciutto
- 1 bunch asparagus, bias cut* into 1" pieces
- Grated Parmesan, as much as you like
- Preheat oven to 350.
- Bring a pot of salted water to a boil.
- The prosciutto you bought is probably super thin and difficult to separate. Start working on that now, placing each piece on a nonstick cookie sheet. Then place the sheet in the oven, and cook until prosciutto begins to crisp, 5-10 minutes.
- Melt butter in a large skillet (your pasta is going in here later). Very low heat, do not brown the butter.
- Place basil in the skillet with the butter and just let it sit there on very low heat while you do other stuff.
- Add pasta to boiling water, and while it's cooking you can slice up your asparagus.
- For the last 3-4 minutes of cooking the pasta, add the asparagus to the boiling water.
- Transfer pasta and asparagus to the basil butter pan and swirl to coat.
- Crumble prosciutto and toss to mix it in.
- Add parmesan (and red pepper flakes if you're into that) to taste, season with freshly cracked black pepper and serve.
* bias cut = from Food Network: "simply means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry."