I feel like I’ve made a lot of variations of this kind of pasta dish in the past. Essentially a mac and cheese with a green vegetable and (usually, but not always) some form of smoked pork product. They’re always really good, they always call to me when I see the recipes, and they’re always quick but a little more special. I liked this recipe, but truth be told I get confused by all the different versions of this I’ve made in the past and never make them again. In one way or another they are all versions of Shells and Peas, a dish I’ve personalized and been making regularly for years. So while I love them, I probably should just move on from this dish.

That being said, this was actually pretty darn good. And, as is often the case, from Food Network Magazine.

Pasta with Asparagus and Prosciutto
Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese, plus more for topping

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