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Orecchiette Carbonara
With Prosciutto Ham, Asparagus, and Cream
Orecchiette Carbonara - Brick & Fire Recipe Card #230
- 2 oz. Prosciutto Ham, diced
- 4 oz Heavy Cream
- Garlic
- Shallots
- White Wine
- Asparagus, cut into spears
Heat a medium sauté pan with some butter, add the garlic, shallots, and prosciutto ham. Add the asparagus, white wine and then heavy cream. Add the pasta and season with salt and pepper. Garnish with chopped parsley and parmesan cheese.
Chef Notes: Do not overcook the asparagus, it will turn brown.
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Specialty Pastas
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Brick & Fire 1621 South Orange Ave.
Orlando, Florida 32806
407-426-8922 Main 407-849-0822 Fax
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