Farfalle al Prosciutto Crudo e Porri

Farfalle in a Prosciutto and Leek Sauce

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      1 hr

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

My daughter came back to England from her house in the hills in Italy with a wonderful prosciutto, which hung for weeks in her spare-room! Eventually she had to invent new recipes to use it, and this is one of her most successful creations.


  • 125 g (4 oz) unsalted butter
  • 875 g (


  1. In a large frying-pan, melt the butter and add the leeks. Stir and add the stock. Cook, over a very low heat, for 30 minutes. The leeks should become a purée. Add the prosciutto and heat it through but do not cook it. Season with salt and pepper to taste. Remove from the heat.
  2. Meanwhile, cook the pasta according to pack instructions until al dente. Drain it