Corn Pasta in Rich Cream Sauce with Prosciutto, Gorgonzola, and Walnuts

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Feel free to lighten this up using half-and-half instead of the cream (but the cream really adds to the flavor).

Difficulty: Medium

Hands-on: 25 minutesTotal: 25 minutes

Serves: 8

Ingredients

  • 1 package (10 oz.) corn pasta
  • 4 oz. sliced prosciutto
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. corn flour
  • 2 cups heavy cream, warmed
  • ½ cup crumbled Gorgonzola cheese
  • ¼ tsp. ground nutmeg
  • ½ cup walnut pieces, toasted
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Cook corn pasta according to instructions on the package. In a small nonstick skillet over medium heat, heat the prosciutto slices until crisp. Set aside.
  • Melt the butter in a large skillet over medium-low heat and stir in the flour. Sauté, stirring for 4–5 minutes. Add the warm cream, whisking constantly until thickened to desired consistency (about 5 minutes more).
  • Remove from the heat and stir in cheese, nutmeg, walnuts, and salt and pepper. Toss with pasta. Top with prosciutto. Serve immediately.