| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely chopped
- 1/2 teaspoon chopped fresh rosemary
- 1 9-ounce package frozen artichoke hearts, thawed and halved
- Freshly ground pepper
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated fontina cheese (about 2 ounces)
- 2 ounces thinly sliced prosciutto, roughly chopped
- 1 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts
| Calories | 600 |
| Total Fat | 34 grams |
| Saturated Fat | 18 grams |
| Cholesterol | 101 milligrams |
| Sodium | 1140 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 7 grams |
| Protein | 22 grams |
| Sugar | 6 grams |
Reviews
Pretty amazing. For me , this was largely a pantry dish. I did go out earlier today and buy some prosciutto because the DW wanted some kind of pasta and prosciutto dish for dinner. I found yours and it was amazing. Out of my pantry, a I only had 3/4 c cream. I added 1/4 c chicken stock. Cheese wise I had plenty of parm. But you called for fontina which is a melting mild cheese. Nope, cheese drawer was bare on that one. I used KerryGold Dubliner, but only half the amount you called for as it is a little stronger flavor My frozen artichokes were pretty substantial, so I cooked them longer and elected to use penne rather than spaghetti . The flavors were awesome. I also thawed the frozen artichokes in the simmering pasta water. A wonderfully adaptable without making substantial changes. Yum
Excellent! I used pancetta, which I sautéed with shallots. I used artichoke hearts from a jar, drained. And, didn’t have fontina so used all freshly grated Parmesan… it was wonderful and devoured by husband and kiddos.
Do tasty and easy to make! Would definitely make again! Loved the addition of the wine and artichoke
Really easy to make. My husband said it was his favorite pasta I ever made. I am not a big pasta person, and I loved it!
Delicious and easy. Husband went back for more.
So quick and so delicious! This recipe is a keeper!