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Penne

With Prosciutto di Parma, walnuts and mascarpone

Walnuts parmaham Penne
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Ingredients

For 10 servings

Mascarpone sauce with walnuts and prosciutto di Parma

1 kg Penne

350 ml Debic Cream Plus Mascarpone

150 g Parma ham

150 g walnuts, roasted

150 g white wine

100 g Debic Traditional Butter

4 shallots

Garnish

50 g Parsley, flat leaf

Preparation

Mascarpone sauce with walnuts and prosciutto di Parma

Finely slice the shallots and sweat in the butter until soft, add the diced raw ham.

Add the walnuts, add the wine and reduce by half..

Add the cream and cook for about 5 minutes.

Cook the pasta al dente and add to the sauce.

Assembly

Serve onto a plate and decorate with the parsley leaves

Recipe tags Walnuts parmaham Penne Debic Cream Plus Horeca

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