Paula and I braved the cold weather tonight to see An American in Paris. It was one of the shows in our subscription to the Broadway shows at the Durham Theater. We spent the afternoon doing some “work” around the house before I cooked dinner. I worked on a biography of Juan Samuel as part of my writing efforts with S.A.B.R. and Paula did some stuff in her craft room such as making a few  more scrub hats for her to wear.

When it came time for dinner, I made a recipe that I found in Cooking Light called Creamy Linguine with Prosciutto, Carrots and Peas. It sounded good and I thought that the cream sauce would taste good, a bit of “stick to your ribs” food that would hit the spot on this cold winter day.

First, cook some prosciutto (3-4 thin pieces) to make it crisp. I cooked mine in the skillet for a few minutes. The other method is to place prosciutto in a single layer on a plate lined with a paper towel. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. No matter how you cook the prosciutto, let the pieces cool for a few and then crumble into large pieces.

Next, you need to bring 1 cup of milk, 3/4 cup of chicken stock, and 2 tablespoons of flour to a boil in a large skillet over medium-high heat. Cook, stirring often, until thickened, which should take about 3-5 minutes. Stir in 1/2 teaspoon of black pepper, 1/2 teaspoon of grated lemon rind, 1/4 teaspoon of kosher salt, and 3 ounces of cream cheese. Reduce the heat to low and keep warm until the pasta is cooked.

While you are cooking the cream sauce, you should bring 2 quarts water to a boil in a Dutch oven. Add 7 ounces of linguine and 1 cup of chopped carrots. Cook for 4 minutes. Then add 3/4 cup of frozen peas. Continue cooking until the pasta is tender, roughly another 3-4 minutes. Drain the pasta mixture

Finally, add the pasta mixture to the sauce in the skillet and toss to coat. Sprinkle with prosciutto, 1/4 cup of grated or shaved Parmesan cheese, and a few tablespoons of chopped parsley if it is available.

 

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