Franco Italiano Recipe
Make Franco Italiano Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta and primary components
Sauce, aromatics & finishing
Method
Pasta and primary components
- 1
- 2
Prep aromatics and prosciutto
While pasta cooks, slice 4 garlic cloves thinly, mince 1 shallot, dice 2 seeded tomatoes, and cut 4 oz prosciutto into thin strips. Roughly chop 4 cups baby spinach. Have herbs and cheese measured and ready.
Sauce, aromatics & finishing
- 3
Sweat aromatics
In a wide 12-inch sauté pan over medium heat, warm 3 tbsp extra-virgin olive oil and 2 tbsp unsalted butter until butter is melted and foamy. Add the sliced garlic and minced shallot and cook, stirring, until fragrant and softened but not browned, about 1–2 minutes.
- 4
Add prosciutto and tomatoes
Increase heat to medium-high, add the prosciutto strips and sauté 1–2 minutes to warm and render slightly. Add the diced tomatoes and cook 2–3 minutes until they begin to soften and release juices.
- 5
Deglaze with wine
Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, roughly 3–4 minutes.
- 6
Build the sauce
Add 1 cup light chicken or vegetable stock and bring to a gentle simmer. Stir in 1 cup heavy cream, 1 tsp Dijon mustard, 1 tsp lemon zest, and 1 tbsp fresh lemon juice. Reduce heat to medium-low and simmer gently 3–4 minutes until sauce has slightly thickened.
- 7
Adjust seasoning and add greens
Season to taste with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (optional). Add the 4 cups chopped spinach and cook, stirring, until wilted, about 1–2 minutes. Stir in 3 tbsp grated Parmigiano-Reggiano, 8 basil leaves chiffonade, and 2 tbsp chopped parsley.
- 8
Combine pasta and finish
Add the drained pasta to the pan with the sauce. Toss to combine, adding reserved pasta water a little at a time (about 1/4 cup increments) until the sauce coats the pasta smoothly and reaches desired consistency. If sauce seems thin, simmer 1–2 minutes to reduce; if too thick, add more reserved pasta water (up to 1/2 cup). Taste and adjust salt, pepper, and lemon juice as needed.
- 9
Final enrichment and serve
Remove pan from heat and stir in a final drizzle (about 1 tbsp) of extra-virgin olive oil and an additional tablespoon of butter if desired for extra silkiness. Plate the pasta immediately and finish each serving with an extra sprinkle of Parmigiano-Reggiano and a few torn basil leaves. Serve hot.