This is an adaptation of a classic recipe I had in Venice at the famed Harry’s Bar. Cipriani in New York makes it too, but not as well. It’s a combination of French and Italian, and the taste is like nothing you’ve had before. Trying to save my waistline, I’ve substituted flour pasta with a quinoa linguini which is available in most gourmet markets. The key is to cook the quinoa per instructions on the box and not let it cook one second too long or it disintegrates. I’ve played around with the ingredient contents as well, and I think it’s actually better than the original.

Yield: Serves 4

Ingredients

• 3 tablespoons unsalted butter
• 1 cup proscuitto, cut into julienne strips
• 1 box of quinoa linguini pasta or regular linguini
• ½ cup freshly grated Parmesan cheese plus extra to pass around at the table
• 4 cups Béchamel sauce

Instructions

1. Melt 1 tablespoon of butter in a large skillet. Add proscuitto and cook for 1–2 minutes, stirring constantly.

2. Bring a large pot of water to a boil and cook linguini per instructions, leaving it slightly al dente. Drain well in a colander and place in a large ovenproof casserole, spreading the pasta evenly in the dish.

3. Sprinkle 1/2 the proscuitto over the pasta and 1/2 cup Parmesan cheese. Toss well. Spoon Béchamel sauce over top and then place 2 tablespoons butter, broken into pieces, over the pasta. Sprinkle the remaining 1/2 cup Parmesan cheese on top of pasta.

4. Place on the top rack in the oven and set on broil. Broil as close as possible to the heat source for about 4 minutes or until golden brown and crispy.

Other Pasta Recipes

Farfalle
Fresh Pasta
Bow Tie Pasta with Pesto
Lasagne Noodles
Macaroni and Cheese
Pappardelle with Grilled Chicken
Pasta e Fagioli
Pasta Tricolore
Ravioli
Spezzatina with Tricolor Fettucine
Tomato Lasagne