Hi Friends! Iā€™m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Val’s Prosciutto, Asparagus and Parmesan Spaghetti

Apr 25, 2012

I have to share with you one of the best recipes I have made lately. First off if you are not already reading Val’s blog, Val so Cal you really should be. She is always cooking up something amazing and then sharing the recipes with her beautiful photography skills.  She never ceases to impress me each week with her mouth watering recipes.  I found this recipe on her blog a few weeks ago and promptly made it. Both Matt and I loved it. I mean really loved. It was so full of flavor, yet light at the same time. I highly recommend grating your own fresh Parmesan and adding the baked Prosciutto on top. It gets so crispy and pairs perfectly with the light cream sauce! This dish was super easy to whip together and reheated well the next day. Serve with some crusty bread, an Arugula salad, and chilled white wine and that my friends is one amazing week night meal.

If you are not a pork eater and I am not judging because my girl Gwennie also avoids the pork family, this would be absolutely delish with sauteed Shrimp added instead of the Prosciutto!


8 ounce of angel hair pasta

2 tablespoons of olive oil

2 garlic cloves

1 small onion, diced

2 cups of sliced mushrooms

4 oz. of prosciutto, cut into strips

1 lb. asparagus, trimmed and cut into 1 inch pieces

1 1/4 cups heavy cream

1/3 cup grated Parmesan cheese

salt and pepper

1/2 teaspoon red pepper flakes.

1) Cook pasta according to directions and put pack in pot.

2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic, and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 min. Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

3) Pour sauce with vegetables over pasta and toss to coat.

4) I put more Parmesan cheese on top and crisp prosciutto pieces that I baked.

You can check out Val’s Original Recipe and Beautiful Photos HERE.  Because mine sure don’t do it justice!



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  1. Holy crap this looks amazeballs. Maybe I could reinvent it with the spaghetti squash. Trying to stay away from carbs, after I stuffed my face with pizza last night. Fail.

  2. this was wonderful, I agree, has been our Saturday night date night in meal more than once! So good for being so easy!

  3. yum yum yum! So, not sure if you read between the lines of my texts, but, Matthew starting a new job = me providing dinner nightly. Like the at home, non take-out variety. I will be stalking your archives here shortly!

  4. Looks divine. Must try. What do you think would be good to substitute the asparagus for? I can't tolerate that.

  5. just shared on my blog. Will make tonight! Yum! Thanks for sharing, Natalie!


  6. KatiePerk says:

    We have made this twice! So good!

  7. Jill says:

    I love her blog, she has the best recipes!!!

  8. megan says:

    Definitely one of my favorite's of Val's!

  9. Erin says:

    That looks so good! May have to try that this week!

  10. I have been craving pasta like a fiend this pregnancy and that looks amazing!

  11. Oh my goodness this looks so good! I will have to check out her blog too! Meant to write you yesterday-we are on go for the silhouette painting!!!

  12. So fun…I featured one of her recipes yesterday! This looks SUPER yummy! It's been on my list to try for some time now!

  13. Val says:

    I adore you….like big, huge much. I'm thrilled you enjoyed this. I'm so addicted to this recipe. You made my day.

  14. Are you kidding me? I love pork. I had some aged prosciutto at RPM Italian last weekend and it was TDF! I'm going to make this!

  15. Kara says:

    LOVE all of Val's recipe and her beautiful photos!

  16. Michaela says:

    This looks great- I'm definitely going to try this one out…even though asparagus isn't my fave, maybe I'll eat it if it's all mixed in!

  17. Alicia xoxxo says:

    Looks divine!!! I bet it would be good with crab or lobster in place of the prosciutto. I will have to make!!!

  18. We loved it!!!!!! I was worried the "sauce" was going to be too thin, but once the pasta soaked up the extra -it was perfect! I doubled the recipe to have for dinner tomorrow night too! Thank you, Natalie!! This is a new keeper recipe :)))

  19. Sassy says:

    This looks delicious! You can put prosciutto and parmesan on ANYTHING and I will gobble it up. I wonder how this would taste with spaghetti squash…I sub that in for pasta most of the time (but I don't have a man's palate to please. šŸ™‚

  20. Thank you so much for sharing this! I made it last night, and it was a hit with the husband. I added some fresh basil and scallions, but left out the onion, and it was still fantastic. šŸ™‚ I think I'm going to have to try it with peas instead of asparagus, too!

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