Pumpkin Alfredo Bake WIth Prosciutto

I am really excited to bring you a recipe I concocted for a  contest that I am participating in for the Legends From Europe. The stipulations were pretty simple, you were given the option of making a recipe involving meat or cheese, once you chose they would email you with your selection.

Due to the fact that there was even a slim chance I would be given Prosciutto di Parma, I had to choose meat for that very reason. This girl loves it! If you are unfamiliar,  it is dry cured ham, to find out more about why it's so amazing, you can check out the link here on the Legends From Europe website.

The stars aligned and I was chosen to create a recipe with this delectable ingredient. I did the happy dance in my kitchen. Actually, if we're being truthful here, I was at this little known store, Target, when I got the email on my phone and I may have been more than a little excited than usual in my shopping adventure.

The rules were easy to adhere to, your recipe must contain your item and no other cured meat or grana cheeses. Those are rules I can live with and the recipe I came up with is perfect for all this fall weather we are finally starting to have here in North Carolina!

I chose to create a Pumpkin alfredo sauce and incorporate the Prosciutto di Parma. The saltiness of the meat played off the creaminess of the pumpkin and mascarpone. I decided to forgo adding any spices that would bring out sweetness in the pumpkin and instead added only ground black pepper, a small pinch og salt and since this is me...a hint of bourbon.

1/2 lb penne pasta

1/2 lb Prosciutto di Parma (thinly sliced and chopped)

1 1/2 cup heavy cream

4 oz mascarpone

8 oz mozzarella/provolone mix(shredded)

1 tbsp bourbon

1/2 cup pumpkin puree

2 tbsp butter

Cook the pasta to al dente, once finished, drain. 

In a small saute pan, add in the Prosciutto di Parma and the bourbon. Cook just until crisp. Set aside.

In a medium sauce pain, combine mascarpone, pumpkin and butter on low heat. Once it begins to bubble add in the cream. Let it cook for a few minutes and add in 6 oz of the shredded cheese. Continue whisking till fully melted. Add in the prosciutto. Then add in the cooked pasta and stir till fully incorporated into the cheese sauce.

Pour into a baking dish, top with the remaining cheese and bake at 350 for about 10-15 minutes or just until the  cheese begins to brown.


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