Ingredients 🍝:
300g pasta (your choice: spaghetti, penne, fusilli... etc) 🍝
150g prosciutto, sliced into strips 🥓
1 large onion, thinly sliced 🧅
3 cloves garlic, minced 🧄
2 tbsp olive oil 🫒
1 cup white wine 🍷 (or chicken broth for no alcohol) 🍗
2 cups vegetable broth 🍲
1 cup heavy cream 🥛
1 tbsp butter 🧈
1 tsp dried thyme 🌿
Salt and pepper to taste 🧂
1/4 cup Parmesan cheese, grated 🧀
Fresh parsley, chopped 🌿
Red pepper flakes (optional for a little heat) 🌶️
Instructions 🍳:
Heat the oil in a large pot or Dutch oven over medium heat. Add the prosciutto 🥓 and cook until crispy, about 3-4 minutes. Remove and set aside.

In the same pot, add butter 🧈 and olive oil 🫒. Add the onion 🧅 and cook for 5 minutes until soft and golden brown. Add the garlic 🧄 and sauté for another 30 seconds until fragrant.

Pour in the white wine 🍷 (or chicken broth) and let it reduce for 2-3 minutes.

Add the broth 🍲 and bring to a boil. Toss in the pasta 🍝, stir well, and reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid.

Stir in the heavy cream 🥛 and thyme 🌿, then let it cook for another 2-3 minutes until the sauce thickens.

Season with salt 🧂, pepper, and red pepper flakes 🌶️ if you like some heat!

Add the crispy prosciutto 🥓 back into the pot. Stir in Parmesan 🧀 and fresh parsley 🌿 for a burst of flavor!

Serve hot and enjoy your creamy, savory one-pot pasta! 🍽️

Tips 💡:
You can add a squeeze of lemon juice 🍋 for a little brightness at the end.
If you like more veggies, throw in some spinach or peas 🥬.
For extra creaminess, mix in a little