Bucatini with creamy prosciutto di parma, arugula and cherry tomato sauce

Very indulgent, a burst of flavors, a rich and colorful dish sure to please those who love pasta, prosciutto and Parmigiano cheese
10 min
4 People
10 min
INGREDIENTS for 4 people

11.5 oz Barilla Collezione Bucatini

4 tbs extra virgin olive oil, in total

1 shallot, diced

1 cup Prosciutto di Parma, Julienne cut

½ cup dry white wine

1 pint multicolor cherry tomatoes

2 cups arugula, roughly chopped

1 cup heavy cream

salt and black pepper to taste

½ cup Parmigiano Reggiano cheese, grated


Boil the pasta according to directions. Meanwhile, sauté the shallot with half of the olive oil in a hot pan for two minutes, add the Prosciutto and cherry tomatoes and blister over high heat for two minutes. Deglaze with wine, reduce to half, stir in the cream and arugula, season with salt and pepper, and bring to simmer. Drain pasta, mix with the creamy sauce and stir in the Parmigiano Reggiano cheese. Serve with a drizzle of olive oil.

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