Parmigiano & Proscuitto Sacchetti with Parmigiano Fonduta

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Parmigiano and Prosciutto Sacchetti

• ½ Cup Heavy cream
• ½ Cup Parmigiano Reggiano, grated
• ¼ Cup Pasta water
• Salt and pepper to taste

Directions

1. Place a non-stick 8” pan over low heat, and when the pan is hot evenly sprinkle half of the grated Parmigiano on top, covering its entire surface. Cook the cheese until it starts to turn golden; then turn off the heat and set it aside.
2. Cook sacchetti separately in lightly salted boiling water according to package directions. 
3. While sacchetti are cooking, place cream in a large skillet over medium heat and cook until simmering. Add the remaining Parmigiano to the cream and stir well. 
4. Using a ladle, remove ¼ cup of the hot pasta water from the pot and add it to the sauce, mixing well to obtain a smooth, creamy texture. Season with salt and pepper to taste. 
5. Pour half of the sauce onto a serving platter. Once cooked, drain the sacchetti and place atop the sauce;  drizzle the remaining sauce over the pasta. Gently remove with a spatula the Parmigiano crisp from the pan (it should peel off very easily) and crumble it on top of the Sacchetti.  Enjoy! 

Product Used