Asiago Pasta Recipe

Ingredients for Asiago Pasta

• Penne Pasta
• Heavy Cream
• Chicken Bouillon Cube
• Asiago Cheese
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 4 ounces prosciutto, diced
• Tomatoes
• Fresh Garlic Cloves
• Sliced Mushrooms
• 1 tablespoon dried parsley flakes

How to Make Asiago Pasta

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain and set aside.
2. While the pasta cooks, in a medium saucepan, bring 2 1/2 cups heavy cream to a simmer over medium heat, stirring frequently.
3. Whisk in 1 cup of bouillon and 1 cup of grated Asiago cheese until smooth and the bouillon is completely dissolved.
4. In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Gradually whisk this mixture into the cream sauce.
5. Cook, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and set aside.
6. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
7. Add diced prosciutto, minced garlic, and sliced mushrooms. Cook until mushrooms are tender and prosciutto is slightly crispy, about 3-5 minutes.
8. Stir in 1 tablespoon of dried parsley flakes and season with salt and pepper to taste.
9. Add the cooked pasta to the skillet with the mushroom mixture. Pour the creamy Asiago sauce over the pasta.
10. Toss gently to combine and ensure the pasta is evenly coated.
11. Serve immediately, garnished with extra grated Asiago cheese if desired.