Serves 6 as a starter
• Kosher salt
• 1 small head radicchio, julienned
• 1 lb fresh or dry garganelli pasta (gemelli or penne may be substituted)
• 2 Tbsp unsalted butter or truffle butter
• 5 oz thinly sliced prosciutto (about 5 large, thin slices)
• 1½ cups heavy cream
• 1 cup finely grated Parmigiano-Reggiano
• Black pepper in a mill
Make the pasta
Fill a large pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes for fresh or 7 minutes for dried.
Heat a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the butter and let it melt, tilting the pan to coat it. Add the radicchio and wilt, then add prosciutto and cook, stirring with a wooden spoon, to warm it and infuse the butter with its flavor, about 1 minute. Stir in the cream, bring it to a simmer, then lower the heat and simmer until it reduces and thickens enough to coat the back of a wooden spoon, about 5 minutes.
Drain the pasta in a colander and add it to the pot. Toss to coat the pasta with the cream. Stir in the cheese to melt it and thicken the sauce. Season with salt and pepper, and toss well to cause the arugula to wilt. Finish with a few grinds of black pepper.
