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Recipe: Spaghetti with Prosciutto and Brie

Spaghetti with Prosciutto and Brie recipe, a delicious comfort food dish that is simple and quick to prepare. Perfect for cold winter weeknight meals.

4 servings

12 ounces spaghetti
2 tbsp extra-virgin olive oil
1 large shallot, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 5-ounce container brie cheese spread
1 tsp dijon mustard
4 ounces Prosciutto, cut into small pieces
1/2 cup finely chopped parsley
coarsely ground black pepper
top with chopped green onion

Prepare the spaghetti to package directions. Reserve one cup of the cooking water, then drain. Toss with some olive oil.
In a 12 inch cast iron skillet, heat the oil over medium heat, add the shallot. Cook a few minutes until the shallot is softened and fragrant.
Add the wine and cream, cook until mostly reduced 2-3 minutes.
Add the brie cheese spread, mustard, Prosciutto, spaghetti and 1/2 cup of the reserved cooking water. Fold in the parsley.
Continue to cook and toss until the pasta is fully coated in the sauce, add more cooking water if needed to thin out the sauce and to loosen up the spaghetti so it doesn’t stick.
Season with some pepper. Serve immediately topping with green onion.

~ Marla Meridith

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe!

4-6 servings

1 pound macaroni, Cavatappi or shells pasta
4 tbsp unsalted butter
1/4 cup unbleached all-purpose flour
1 1/2 cups whole milk
1 cup half and half
2 cups grated cheddar cheese (about 8 ounces)
1 cup grated Monterey Jack cheese (about 4 ounces)
1 tsp Dijon mustard
1/4 tsp smoked paprika
4 ounces cream cheese spread
freshly ground black pepper & salt to taste

Cook pasta to package directions.
While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn’t burn. Remove from skillet and set aside.
For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.
Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.
Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

~ Marla Meridith

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

~ Marla Meridith

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

~ Marla Meridith