Alessandra Ciuffo’s Summer Pasta

Directions

• 1. 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.

  2. Step 2Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
  3. Step 3Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
  4. 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.
  5. 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.