Using coconut cream to make an alfredo sauce is one of my favorite tricks, which I learned from the chef Brian Lumley when we lived in Jamaica.
It’s rare that we get prosciutto here in Suva, so when I saw it at a store a couple weekends ago, we stocked up.
I used a few slices to top a pappardelle coconut alfredo dish. The pasta is luxurious with creaminess and saltiness from parmesan, and the bite of salt with a hint of sweet from the prosciutto pairs well with the creamy noodles. I added spinach for nutrition.
1/2 pack pappardelle
1/3-1/2 pack frozen spinach, thawed
1 can coconut cream
parmesan to taste (I recommend at least 1/2 cup)
oregano to taste
fresh basil for garnish
olives, sliced for garnish
Bring salted water to a boil, and cook the pappardelle until al dente. Drain and set aside.
Saute the spinach in olive oil in a large pan, then add the pasta. Stir in the coconut cream and parmesan, sprinkle in oregano, and let liquid evaporate. Turn off heat when the pasta has absorbed the sauce.
Serve with toppings of prosciutto, basil and olives.