LimeCake

I’ve rambled ad nauseum before about maple syrup being the nectar of the Gods. I think I have to take that statement back, because browned butter just might kick it off its pedestal.

This strikes me as a winter pasta dish. Maybe it’s the sweet potato, or the warm, nutty flavour of the browned butter. Something this simple took less than 30 minutes, and seeing as I seek instant gratification after a lousy weekday at work, this was perfect and satisfying.

(Um, yes, I like eating 'short' pasta with chopsticks. I know, I know - Sacrilegious!)

Pasta with Browned Butter, Sweet Potato and Prosciutto

serves 1

8 oz pasta (I used penne rigate)

3 tbs butter

½ cup sweet potato, cut into small cubes

1 small shallot, minced

1-2 strips prosciutto, roughly torn up

sea salt, to taste

pepper, to taste

freshly grated pecorino or parmesan

Cook pasta in boiling, salted water till al dente. No exceptions.

While the pasta is cooking, put the butter in a large sauté pan over medium heat and allow it to foam and start to turn brown while swirling regularly.

Add the sweet potato and shallots when the butter is flecked and a light brown color. Sauté until the sweet potato is just tender. Salt and lots of pepper to taste.

Drain the pasta and add to the pan, followed by the prosciutto, tossing well to coat.

Serve immediately with grated cheese.

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