Farfalle with Prosciutto and Parmesan

This simple pasta dish makes the most of two of Italy’s most famous ingredients – prosciutto, a salt cured ham, and the rich, grainy parmesan. As both of these ingredients are salty, particular care should be taken when seasoning this dish.

Yes, it is a simple dish, and offers impressive combination between rich creme fraiche and flavor of parmesan, so why not dare to try? If you lack of prosciutto, try streaky bacon and smoked ham for substitution.

I have practice this recipe few weeks ago to explore the taste and share a good lunch (although the zabaglione recipe failed, sorry Scal). Rather than liquid cooking cream used for carbonara or alfredo sauce, cream fraiche gives lighter after taste. Pick some rich or fresh starters like bruschetta with parma ham, chorizo tapas, or tomato and balsamic salad.


Prep time 20 min
Cooking time 20 min
Serves 2 – 3
(Recipe in half, original was doubled)

3 tbsp olive oil
200 gr farfalle (pasta bows)
1 large onion, thinly sliced
100 gr mushroom buttons (champignon will be fine), thinly sliced
1 large zucchini (courgettes), cut into batons
1 clove garlic, chopped
75-100 gr prosciutto (I used streaky bacon+smoked ham), cut into strips
150 ml crème fraiche
50 gr parmesan, grated
Fresh basil leaves, to garnish

1. Bring a large pan two-thirds full of water to boil. Add a good pinch of salt and add farfalle to the bubbling water. Stir with a fork and cook according to manufacturer’s instructions until the pasta is al-dente. Pour immediately into a colander then refresh under plenty of cold running water. Leave to drain until needed.

2. Heat a pan over high heat and add the olive oil. When the oil is hot, add the onion, garlic, mushroom, zucchini, and fry for about 2 minutes, or until the vegetables are lightly coloured. Reduce the heat, add the prosciutto strips and fry for 2-3 minutes. Stir in the crème fraiche and heat the mixture for another 1-2 minutes. Stir in the grated parmesan and season to taste with salt and freshly ground black pepper.

3. Add the pasta to the pan, stir to combine and cook briefly to ensure the pasta is heated through. Serve immediately with the fresh basil leaves sprinkled over the pasta.

Happy meal, everyone :)