Indulge your senses with a dish that promises to transport you straight to the heart of Italy: Black Ink Pasta with Creamy Gorgonzola Prosciutto Sauce. This exquisite recipe combines the unique flavors of squid ink pasta with the rich creaminess of gorgonzola and the savory crunch of prosciutto, creating a culinary masterpiece that will impress even the most discerning palates. Perfect for a romantic dinner or a special gathering, this pasta dish is not just a meal; it's an experience. Ready to elevate your dinner game? Let’s dive into this delectable recipe that’s as stunning as it is delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces black ink pasta
- 1 cup heavy cream
- 4 ounces gorgonzola cheese, crumbled
- 4 ounces prosciutto, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Once boiling, carefully add the black ink pasta and cook according to package instructions, typically 8-10 minutes, until al dente. The pasta should be tender but still have a slight firmness when bitten.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped prosciutto and sauté for 2-3 minutes until it becomes slightly crisp and releases its savory oils.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine with the prosciutto and allow the cream to warm gradually.
- Add the crumbled gorgonzola cheese to the cream sauce, stirring continuously until the cheese melts and creates a smooth, creamy consistency.
- Season the sauce with salt and freshly ground black pepper to taste. Remember that prosciutto and gorgonzola are already quite salty, so use salt sparingly.
- Drain the cooked black ink pasta, reserving about 1/4 cup of pasta water in case you need to adjust the sauce consistency.
- Add the drained pasta directly into the skillet with the gorgonzola and prosciutto sauce. Toss gently to ensure each pasta strand is evenly coated.
- If the sauce seems too thick, add a small amount of reserved pasta water to reach your desired consistency.
- Transfer the pasta to serving plates, garnish with freshly chopped parsley, and serve immediately while hot.
Tips
- Salt the Water Generously: When boiling your pasta, don't skimp on the salt! It enhances the flavor of the pasta and is your first step towards a delicious dish.
- Watch the Cooking Time: Keep an eye on the black ink pasta as it cooks. Aim for al dente texture to ensure it holds up well when tossed with the creamy sauce.
- Crisp the Prosciutto: For maximum flavor, make sure to sauté the prosciutto until it's slightly crispy. This adds a wonderful texture and depth to the sauce.
- Adjust the Sauce Consistency: If your sauce is too thick, don’t hesitate to add a little reserved pasta water. This will help achieve that luxurious, creamy texture without overpowering the flavors.
- Garnish with Freshness: A sprinkle of freshly chopped parsley not only adds a pop of color but also a fresh flavor that balances the richness of the dish beautifully.
- Serve Immediately: This pasta is best enjoyed fresh and hot, so serve it right away for the ultimate dining experience.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 25g
Protein: 25g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 120mg
