This Creamy Pasta Alfredo is served with asparagus and peas…and topped with crispy prosciutto!
Oh, dear, dear Guiseppe. Our friend Pepi Roni was recently found murdered in the kitchen of his Italian restaurant in New York City. Pepi was such a kind-hearted man, and he had no enemies…or so we thought! In case you haven’t figured it out by his name alone, Pepi is not a real person. Nope, Pepi is the victim in a murder mystery dinner party that we hosted with our friends.
Laura and I have playful personalities, and we actually own a couple of different murder mystery games. Sure, we have to play them with different groups of friends each time…but that’s totally fine by us. We don’t mind if we already know the killer. The games are still a great excuse to get together, eat good food and act like
My character was Father Al Fredo, and it was my responsibility to hear everyone’s confessions. As a result, I knew everyone’s sins. And someone at the table was lying. Someone killed Pepi! While we actually served spaghetti and meatballs for the party, I must admit that Father Al Fredo is quite appropriate for me as I love a good alfredo sauce on pasta. (Truthfully, I’ve never met a pasta dish I didn’t like!)
This Creamy Pasta Alfredo is a classic, and I chose to add in some asparagus and peas. Oh, and crispy prosciutto! We love Italian meats around our house, and prosciutto is one of our favorites. But this time I took a bit of that prosciutto and pan-fried it up into crispy bits. Then that crispy prosciutto went right on top of the pasta before I served it. Talk about delicious!
Prosciutto is an Italian cured ham, and it’s usually served uncooked on appetizer platters. Prosciutto also goes well with honeydew melons, and that’s a fun + easy summer appetizer. Or figs. We’ve wrapped figs in prosciutto and then seared ’em in a hot pan. Delicious! But this time I cooked the prosciutto up until it was crispy. The result was something akin to bacon. Mmmm…bacon!
Have you guys ever hosted a murder mystery party? They’re really fun, and not that expensive either. You’ve just got to make sure the people you invite will get into character. That and you’ve got to serve delicious food and good wine! If you opt for an Italian-themed party, I suggest making this Creamy Pasta Alfredo with Asparagus and Crispy Prosciutto!
Now, what sins would you like to confess to Father Al Fredo today?
Creamy Pasta Alfredo with Asparagus and Crispy Prosciutto
- 16 oz. cavatappi pasta
- 2 tsp olive oil
- 4 oz. prosciutto thinly sliced and cut into strips
- 1 cup white onion diced
- 1½ tsp garlic minced
- 1 cup heavy cream
- 4 Tbsp unsalted butter
- 2 Tbsp lemon juice
- 8 oz. asparagus trimmed and cut into 1” pieces
- 1½ cup peas fresh or frozen
- 1½ cups Parmesan cheese grated
- ½ tsp pepper
- ½ cup fresh basil chopped
- Using a large stockpot, add salted water and bring to a boil. Add pasta and cook for 5-6 minutes less than package instructions. Add asparagus and continue cooking for 5-6 more minutes. Drain and set aside, reserving ½ cup of pasta water.
- Meanwhile, pour olive oil into large skillet and place over medium heat. Once hot, add prosciutto. Cook, stirring occasionally, for 4-5 minutes, or until crispy. Transfer to a paper towel-lined plate and pat dry; set aside.
- Add diced onion and garlic to skillet. Cook over medium heat, stirring occasionally, until onions just begin to soften (4-5 minutes).
- Add heavy cream, butter and lemon juice; let simmer for 4-5 minutes, or until butter has fully melted and mixture has thickened slightly.
- Add cooked pasta, asparagus, peas, Parmesan cheese and pepper; stir until well combined. Finally, add up to ½ cup reserved pasta water (as needed) and the chopped fresh basil. Toss until well combined.
- Top with crispy prisciutto before serving.