-
1
Get a pot of water boiling and cook pasta according to package instructions.
-
2
While the pasta cooks, make your sauce.
-
3
Mix dill into the chicken stock in a small bowl.
-
4
Set it aside.
-
5
Heat olive oil in a medium pot over medium heat and saute garlic just until you can smell it (15-20 seconds).
-
6
Add the chicken stock, bump up the heat to high and cook until the stock mixture is reduced by half.
-
7
Keep an eye on your pasta.
-
8
Whenever its cooked to your liking, drain it and set it aside.
-
9
Give your stock a taste, and adjust seasonings if need be.
-
10
Do remember that the prosciutto and the Parmesan cheese are salty, so be careful with your salt.
-
11
If you think it needs it, reduce the sauce a bit more.
-
12
If you like the flavor, lower the heat so the sauce is at a mild simmer.
-
13
Put your creme fraiche in a small bowl and add a few tablespoons of the warm stock mixture.
-
14
Mix through until the mixture is smooth.
-
15
Pour the thinned creme back into the simmering stock mixture.
-
16
Mix well.
-
17
Your sauce will be thin.
-
18
You can either toss your pasta in the sauce now, or put the pasta in bowls and ladle sauce over it.
-
19
Either way, top your bowls of pasta with the torn prosciutto and Parmesan cheese and enjoy!
-
20
!
