Creamy Linguine with Crispy Prosciutto, Squash, Fennel & Parmesan

Directions

1. Wash the fresh produce and dry them well.
2. Trim the squash and fennel, then cut the squash into medium dice and slice the fennel into thin half-moons.
3. In a medium pot, bring water to a boil, salt it, then add the squash and pasta; simmer until the squash is tender and the pasta reaches your desired texture, about 8–10 minutes, and reserve 1/4 cup of cooking water before draining.
4. While the pasta cooks, heat a large skillet over medium heat and cook the prosciutto until crisp, about 1 minute per side; transfer to a plate and set aside.
5. In the skillet, add a little oil if needed and cook the fennel with spices over medium heat, stirring occasionally, until soft and starting to brown, about 5–6 minutes.
6. Rinse and finely mince the parsley leaves, then combine with the grated Parmesan in a small bowl.
7. When the fennel is ready, add the drained squash, pasta, reserved cooking water, parsley and Parmesan mixture, and heavy cream; cook, stirring, until the sauce thickens slightly and the cheese melts, about 2 minutes, then remove from heat.
8. Crumble or chop the crispy prosciutto and sprinkle over the pasta plate.
9. Serve the pasta with the crispy prosciutto on top and enjoy.