Fresh Rosemaryneedles stripped from stems, about 2 Tbsp2 tbsp
Steps
1
Fill a large pot with water, add salt, and bring to a boil.
2
In a large high-sided skillet over medium heat, add olive oil and butter. Once melted, sauté the shallots for about 3 minutes, then add the garlic and cook for another minute.
3
Add the chicken stock, pumpkin puree, and heavy cream to the skillet. Season generously with salt and pepper. Stir gently and allow to simmer. Meanwhile, add the pasta to the boiling water and cook about 2 minutes before the package instructions indicate.
4
In another large skillet over medium-high heat, add a drizzle of olive oil. Add the prosciutto in a single layer (in batches if needed) and sprinkle with rosemary needles. Cook about a minute on each side until crispy. Transfer to a plate to cool.
5
When the pasta is ready, reserve about 1/2 cup of the starchy cooking water. Add the pasta to the sauce along with the Parmesan cheese and a drizzle of starchy water. Cook together for 2-3 minutes until the pasta absorbs the creamy sauce.
6
Dish the pasta into bowls, top generously with the crispy prosciutto and rosemary, garnish with additional Parmesan cheese, and serve.
PrimedTableBETA
