Pasta Alfredo with Crispy Duck Prosciutto
Prep time
15 min
Serves
4 ppl
Cook time
20 min
Ingredients
4 ounces DUCKCHAR Duck Prosciutto, thinly sliced
2 tablespoons DUCKCHAR Duck Fat
1 pound fresh pappardelle
1 pound shiitake mushrooms
1/4 cup unsalted butter
3/4 cup Parmesan, finely grated
1 cup sun-dried tomatoes
Kosher salt, to taste
Black pepper, to taste
Cooking Directions
Step 1 - Heat duck fat over high heat in pan. Sear mushrooms until they are brown - 5 to 8 minutes. Set aside mushrooms.
Step 2 - Clean pan and the cook sliced duck prosciutto over moderaly high heat. Turn over after 3 minutes and cook until both sides are crispy. Once cooked, set aside with mushrooms.
Step 3 - Cook pasta in salted water until al dente. Drain the pasta and reserve 2 cups of pasta water for later use.
Step 4 - In a large skillet, boil 1 cup of pasta water. Once it boils, slowly add butter gradually in slices while continually whisking. Once the butter is fully melted, gradually add cheese and continue to whisk. Finally, gently add pasta, mushrooms and most of the crispy duck prosciutto. The sauce should lightly stick and coat the pasta. If it become to thick, add a little more pasta water. Plate and serve immediately topped with even more crispy duck prosciutto, freshly ground black pepper, and sun-dried tomatoes.
