Gluten Free White Spaghetti with Prosciutto Recipe

Spaghetti is dressed in a rich sauce of butter, cream and milk and tossed with lots of pepper and a sprinkling of prosciutto in this elegant pasta dish!

Serves 4

White Spaghetti with Prosciutto 

This White Spaghetti is one of those quick dishes that I reach for when we need something wholesome and filling in a hurry. It's a nod to spaghetti carbonara, but it's different in itself. I love the flavor of the smoked garlic with the cream and then all the pepper makes it slightly fiery and very sophisticated. The cheese helps to keep little ones interested and the prosciutto adds a nice touch of salt without being overpowering.

This would make an excellent dish when you have company--not a dinner party dish, necessarily, but when you find yourself unexpectedly entertaining. You could swap the prosciutto for flaked fresh tuna or boiled paper-thin discs of new potatoes. I know what you're thinking, potatoes and pasta?! Sacrebleu! But trust me, it would taste phenomenal.

Back to the recipe, though, you'll love this spaghetti. The punch of garlic, the ballsy pepper and the sweet cream and milk and rich butter...they all combine to make an indulgent plate of comfort food.

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Ingredients:

For the white spaghetti
1 cup milk
1 cup double/heavy cream
1 egg yolk
2 smoked garlic cloves
2 tsp cornflour
2 tbsp butter
140g gluten free spaghetti
80g prosciutto
fresh basil
salt
pepper
mozzarella cheese

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Instructions:

Bianco Spaghetti con Prosciutto

1. Boil the spaghetti until cooked to your likeness.
2. Meanwhile, make the sauce by putting the butter in a pan over a medium heat.
3. Add the garlic and saute until fragrant, about 2 to 3 minutes.
4. Whisk in the cornflour, milk and cream. 
5. Remove from the heat and whisk in the egg yolk.
6. Once fully incorporated, return to the heat and whisk in some of the basil, salt and pepper and cheese, to taste.
7. Allow to cook, whisking, for about a minute.
8. Turn off the heat and whisk in a bit more butter.
9.  Quickly add the spaghetti directly into the sauce by lifting the noodles out with tongs. Don't worry about properly straining the spaghetti--you want some of the starch from the noodles. Just take care that you're not adding all the cooking water from the spaghetti!
10. Pour the spaghetti and sauce into a warmed serving dish and sprinkle over ribbons of prosciutto and fresh basil.

Gotta have pasta? You'll flip for:

Slowcooker Chicken Stroganoff with Conchiglie 

DIY Microwaveable Macaroni & Cheese in a Mug

Crock Pot Lamb Shanks with Homemade Pappardelle