Prosciutto Pasta with Burrata and Mushrooms
Ingredients
Pasta – I prefer to use the fusilli lunghi shape, but whatever your personal pref is!
Fat – Olive oil is the preferred fat, but you can use ghee, clarified butter, tallow, or lard.
Mushrooms – I used a combination of shiitake and portabella mushrooms, but any mushrooms will work in this pasta recipe.
Garlic – A few minced cloves will go a long way in adding flavor.
Asparagus – I used about 15 asparagus stalks that I slice into thirds and on a bias.
Cheese – A combination of whole milk or sheep’s milk ricotta, parmesan cheese, and burrata is used.
Lemon – A little zest at the end will add some nice bright notes.
Ham – Slice prosciutto ham and add some salty protein to this pasta.
Add some olive oil to a large frying pan over high heat and wait until it begins to smoke lightly.
Add in the cut asparagus and sauté for 2 to 3 minutes.
Place your pasta into a pot of boiling salted water and cook until al dente.
Drain the pasta and add it to the pan with the roasted vegetables then add in ricotta cheese, parmesan cheese, salt, and pepper, and gently fold the pasta over to combine.
Serve the pasta with slices of prosciutto ham, burrata cheese, lemon zest, and freshly grated parmesan cheese.
