This is not carbonara! Panna e prosciutto

Few posts ago I was complaining about how carbonara is so often mistreated aboard.

The funny thing that I noticed is that the normally foreign served carbonara is actually an Italian food, it is just not carbona. It is the so called “panna e prosciutto”, i.e. simply cream and ham. A very easy and simple recipe often used like quick and easy dinner if the fridge is empty and I am late.

Let´s see how a panna e prosciutto sauce is prepared so that you can see the big difference by yourself with a carbonara.

Remember, the key ingredient in the carbonara sauce is the eggs! Now read the recipe below and compare. 

For 2

250g pasta

80g ham cut in a thick slice (3-5mm)

200ml fresh cream

Nutmeg

Salt

Parmesan

Start heating the salted water and when boiling add the pasta and cook according time on the package 

In the meanwhile place ham pieces on a nonstick pan and after couple fo minutes add the fresh cream. sprinkle a pinch of salt and cook at low heat until the sauce get thick. Take care to not let the cream reach the boiling point (like indeed in the picture below :( )

When ready grate some nutmeg and remove from fire.

  

Strain the pasta and blend with the sauce. If too dry add 1 or 2 spoons of noodles water.

Add generously parmesan and enjoy!

Good noodles for panna&prosciutto are penne. An other very classic (and very good!) combo is with the tortellini!