Advertisement – Continue Reading Below
4 – 5
- Prep Time:
- 10 mins
- Cook Time:
- 15 mins
- Total Time:
- 25 mins
See All Nutritional Information
Calories503 Fat19 gSaturated fat7 gTrans fat0 gCholesterol61 mgSodium1505 mgCarbohydrates49 gFiber3 gSugar8 gProtein27 gVitamin D0 mcgCalcium132 mgIron2 mgPotassium683 mg
- Step 1
Add butter and oil to the pan. Add in the garlic, shallot, and onion. After a few minutes, when brown and become very fragrant, add in white wine to deglaze and then the chicken broth. Let simmer on medium-low heat.
- Step 2Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
- Step 3Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
- Step 4Bring the liquid to a boil and add in the fresh pasta until cooking until al dente (**If you aren’t using fresh pasta, boil dry pasta 3-4 minutes less than recommended cooking time and finish in the sauce). Turn the heat off when done.
- Step 5Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls. Toss in prosciutto, arugula, and Parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.
- Step 1