- 1/2 pound gemelli (short pasta twists) or short spiral pasta
- 2 ounces thinly slice prosciutto
- 1/2 tablespoon olive oil
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan
- 1 tablespoon chopped fresh parsley leaves
- fresh ground black pepper to taste
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
- Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and sauté prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain.
- Boil pasta until al dente and drain in a colander. Return pasta to kettle and add remaining ingredients except prosciutto and salt to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.
- Serve pasta sprinkled with prosciutto.