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

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

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8


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


  • 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 to 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.