Pasta with Prosciutto-Sage Cream Sauce

Cook the pasta according to package instructions (use the package measurements or your preference so that you’ll have enough for 4 servings). When done, drain the pasta but reserve 1 cup of the cooking water. Set the pasta and the water aside.

Heat the butter in a large skillet (make sure to use one that will be large enough so that you can add all of the pasta later on) over medium heat. When the butter melts, add the sage and prosciutto and saute for 3 minutes or until the prosciutto starts to crisp and the sage softens. Add the garlic and saute for 2 minutes more. Don’t let the garlic burn!

Stir in the pine nuts, cream, and a sprinkle of pepper. Let the cream come to a bubble.

Add all of the cooked pasta and 1/2 cup of the pasta water—use as much as you need to coat all of the pasta in sauce. Taste, and add more salt and pepper as needed.

Serve with lemon wedges and top with lots of parmesan cheese and extra pine nuts if you have any.

Inhale. Exhale. Eat.