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With Prosciutto di Parma, walnuts and mascarpone
For 10 servings
1 kg Penne
350 ml Debic Cream Plus Mascarpone
150 g Parma ham
150 g walnuts, roasted
150 g white wine
100 g Debic Traditional Butter
4 shallots
50 g Parsley, flat leaf
Finely slice the shallots and sweat in the butter until soft, add the diced raw ham.
Add the walnuts, add the wine and reduce by half..
Add the cream and cook for about 5 minutes.
Cook the pasta al dente and add to the sauce.
Serve onto a plate and decorate with the parsley leaves
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