Creamy Brown Butter Farfalle with Asparagus and Crispy Prosciutto: Your Ultimate Spring Comfort Pasta
There’s a culinary secret that effortlessly transforms simple dishes into something extraordinary, a secret that whispers of warmth, nutty aromas, and deep, comforting flavors: brown butter. For me, few things soothe the soul quite like that golden elixir. The moment its rich, toasted scent fills the kitchen, I feel an immediate sense of calm, as if wrapped in a giant, warm blanket of love. It’s this profound comfort that makes brown butter a staple in my kitchen, especially when the seasons are in flux.
Springtime in Colorado is a beautiful, albeit unpredictable, affair. One day, you’re basking in 70-degree sunshine, admiring the clear blue skies, perhaps even daring to wear shorts. The next, the temperature plummets to a crisp 35 degrees, and a fresh blanket of snow delicately covers the tulips that were just beginning to blossom. This delightful chaos makes dressing for the day an adventure, but it’s a uniquely Colorado experience that I’ve grown to adore. However, I must confess, I wouldn’t mind a hiatus from the snow until at least October. A little less white stuff for a bit would be perfectly fine!
The Perfect Seasonal Blend: Creamy Brown Butter Farfalle
This creamy brown butter farfalle dish is the embodiment of what I crave during this transitional period. It strikes a delicate balance, offering the cozy warmth and richness we yearn for in colder months, yet also providing the lightness and fresh vibrancy of spring. It’s truly the best of both worlds, effortlessly merging the comforting depths of a winter dish with the bright, seasonal flavors of summer, all “smashed” into one gloriously happy bowl.
The star of this dish, beyond the delightful brown butter, is the perfect marriage of tender farfalle pasta, crisp-tender asparagus, and salty, crunchy prosciutto. Farfalle, also known as “bowtie pasta,” with its charming shape, is ideal for capturing the creamy sauce, ensuring every bite is a burst of flavor. Asparagus, a quintessential spring vegetable, brings a delightful earthy freshness and a hint of sweetness that cuts through the richness of the butter sauce. And the crispy prosciutto? It adds an irresistible salty crunch and depth of umami that elevates the entire dish from simply delicious to truly unforgettable.
Unlocking the Magic of Brown Butter Sauce
The foundation of this pasta dish lies in its creamy brown butter sauce. Creating brown butter, or beurre noisette, is a simple yet transformative process. It involves gently melting unsalted butter and allowing it to cook past the point of just being melted, until the milk solids separate and toast to a beautiful golden-brown color, emitting a distinct nutty aroma. This process deepens the butter’s flavor, adding complex notes of hazelnut and caramel, making it far more sophisticated than plain melted butter.
To achieve the perfect brown butter, begin by melting unsalted butter in a light-colored saucepan over medium heat. The light color of the pan allows you to monitor the butter’s color change carefully. Swirl the pan occasionally. The butter will first melt, then foam. Keep cooking, and soon, tiny brown bits will start to form at the bottom of the pan, and the butter will turn a rich amber color, releasing that unmistakable nutty fragrance. Once you reach this stage, remove it from the heat immediately to prevent it from burning, as it can go from perfectly browned to burnt in a matter of seconds.
Once your brown butter is ready, it forms the base for a quick roux by stirring in flour. This thickens the sauce beautifully, providing a velvety texture when combined with rich heavy cream. A touch of garlic powder, salt, and freshly cracked pepper enhances the savory profile, while a generous amount of freshly grated Parmesan cheese melts into the sauce, adding a delightful tanginess and incredible richness. The key here is to remove the sauce from the heat before stirring in the Parmesan to prevent it from clumping, ensuring a silky-smooth finish.
Ingredients Spotlight: Why Each Component Shines
- Farfalle Pasta: The “bowtie” shape is not just charming; its nooks and crannies are ideal for cradling the creamy brown butter sauce and small pieces of asparagus and prosciutto, ensuring a flavorful bite every time. You can substitute with other short pastas like penne or rigatoni, but farfalle adds a playful touch.
- Fresh Asparagus: This vibrant green vegetable is a powerhouse of nutrients and brings a crisp-tender texture and delicate spring flavor. Roasting it brings out its natural sweetness and a slight caramelization that pairs wonderfully with the nutty butter.
- Crispy Prosciutto: Thin slices of cured Italian ham are baked until shatteringly crisp, then crumbled over the pasta. This adds a salty, savory crunch and an intensely rich flavor that contrasts beautifully with the creamy sauce and fresh asparagus. It’s a game-changer!
- Heavy Cream: Essential for that luxurious, silky texture in the sauce. It binds all the flavors together, creating a truly decadent experience.
- Freshly Grated Parmesan: A must-have! Avoid pre-grated cheese, which often contains anti-caking agents that can make your sauce gritty. Freshly grated Parmesan melts smoothly and offers a superior flavor.
If you’re seeking another delightful springtime pasta dish, my Brown Butter Spring Vegetable Fettuccine is equally easy to prepare and bursting with fresh flavors, showcasing the versatility of brown butter with seasonal greens.
table of contents
Toggle
Creamy Brown Butter Farfalle with Asparagus and Crispy Prosciutto
ingredients
- 1 lb farfalle pasta
- 1 bunch asparagus cut into 1” pieces
- 1 Tbsp olive oil
- 6 slices prosciutto
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
- 3/4 cup freshly grated Parmesan + extra for topping
instructions
-
Preheat oven to 400 degrees Fahrenheit. Prepare the asparagus by washing it thoroughly and snapping off the woody ends. Cut the tender parts into 1-inch pieces. In a medium bowl, toss these asparagus pieces with a tablespoon of olive oil, ensuring they are lightly coated. Spread them out into a single, even layer on a rimmed baking sheet. Season generously with salt and pepper. Roast in the preheated oven for 10 minutes, or until the asparagus is bright green and fork-tender with a slight crispness. Be careful not to overcook, as mushy asparagus can detract from the dish. Once done, remove from the oven and set aside.
-
Reduce the oven temperature to 375 degrees Fahrenheit. While the oven is cooling slightly, prepare the prosciutto. Lay the slices of prosciutto on a clean, lined baking sheet (parchment paper works best for easy cleanup). Ensure the slices are not overlapping too much to allow for even crisping. Bake for approximately 15 minutes, or until the prosciutto turns dark and becomes delightfully crispy. Keep a close eye on it, as thin prosciutto can burn quickly. Remove from the oven and allow it to cool slightly on the baking sheet. Once cool enough to handle, gently crush the crispy prosciutto into small, bite-sized pieces. Set these aside; their salty crunch is a crucial component of the dish.
-
Bring a large pot of generously salted water to a rolling boil over high heat. The salt in the water is essential for seasoning the pasta from the inside out. Once boiling, add the farfalle pasta and cook according to the package directions until it is perfectly al dente. This means the pasta should be firm to the bite, not mushy. Before draining, reserve about half a cup of the starchy pasta water – this can be used later to adjust the consistency of your sauce if needed. Drain the pasta thoroughly and set aside.
-
While the pasta is cooking, focus on creating the star of the show: the creamy brown butter sauce. In a medium saucepan, melt the 3 tablespoons of unsalted butter over medium-high heat. Watch it carefully as it melts, foams, and eventually turns a beautiful amber color with nutty brown bits at the bottom. This transformation signifies the brown butter is ready and emitting its signature aroma. Immediately stir in the 3 tablespoons of flour, creating a roux. Cook for about 1 minute, stirring constantly, until the mixture becomes sticky and tacky, almost like a paste. This cooks out the raw flour taste. Gradually pour in the 1 cup of heavy cream, whisking constantly to ensure there are no lumps. Allow the mixture to gently simmer and thicken for approximately 1 to 2 minutes, stirring regularly. Once thickened, remove the saucepan from the heat. Stir in the 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly cracked pepper. Finally, add 3/4 cup of freshly grated Parmesan cheese. Continue stirring the sauce until the Parmesan is completely melted and the sauce is smooth and luxurious. Taste and adjust seasonings if necessary.
-
Return the drained pasta to the empty pot over low heat. Add the roasted asparagus pieces and the crushed crispy prosciutto. Pour the luscious brown butter sauce over the pasta and vegetables. Gently stir everything together until every piece of pasta and vegetable is beautifully coated in the creamy sauce. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with an extra sprinkle of freshly grated Parmesan cheese for that ultimate cheesy happiness. This dish is best enjoyed fresh, when the pasta is warm and the sauce is at its creamiest.
Serving Suggestions and Variations
This Creamy Brown Butter Farfalle with Asparagus and Crispy Prosciutto is hearty enough to be a standalone main dish, but it also pairs beautifully with a simple, crisp green salad dressed with a light vinaigrette. A glass of chilled Sauvignon Blanc or a light-bodied Pinot Grigio would complement the dish perfectly. For an added touch of freshness, a squeeze of fresh lemon juice over the finished pasta can brighten the flavors even further.
Looking to customize this recipe? Here are a few ideas:
- Add More Vegetables: Feel free to incorporate other spring vegetables like thawed frozen peas, sautéed spinach, or sun-dried tomatoes for extra color and flavor.
- Protein Boost: While prosciutto adds a unique flavor, you could also add grilled chicken, sautéed shrimp, or even crumbled Italian sausage for a heartier meal.
- Make it Vegetarian: Simply omit the prosciutto, or replace it with toasted breadcrumbs for a textural crunch. You could also add chickpeas for plant-based protein.
- Herbaceous Twist: Fresh herbs like finely chopped chives or parsley sprinkled over the top just before serving can add a fresh, aromatic finish.
- Spice it Up: A pinch of red pepper flakes in the sauce can introduce a subtle warmth and kick.
Tips for Success
- Don’t Rush the Brown Butter: This is arguably the most important step. Keep the heat medium and watch it closely. The nutty aroma is your cue.
- Pasta Water is Gold: Always reserve some starchy pasta water. It’s your secret weapon for thinning out the sauce to the perfect consistency without diluting the flavor.
- Fresh Ingredients Matter: Especially with Parmesan, fresh grating makes a huge difference in taste and texture.
- Serve Immediately: Creamy pasta dishes are best enjoyed right after they are prepared. The sauce can thicken as it cools.
This dish truly embodies the joy of seasonal cooking and the simple pleasure of a well-crafted meal. Whether you’re navigating the whimsical weather of a Colorado spring or simply seeking a dish that brings comfort and freshness to your table, this Creamy Brown Butter Farfalle with Asparagus and Crispy Prosciutto is a recipe you’ll want to revisit again and again. It’s warm, cheesy happiness in a bowl, perfect for sharing with loved ones or savoring on your own.