This was one of my favorite recipes that we made in Cultures and Cuisines. Try it out!
4 ounces angel hair pasta
½ tablespoon olive oil
¼ onion, sliced
1 garlic clove, minced
¼ cup sliced mushrooms
2 ounces thinly sliced prosciutto, cut into strips
½ pound asparagus, trimmed and cut into 1-in. Pieces
¾ cup heavy whipping cream
About ¼ cup grated parmesan cheese
¼ teaspoon pepper
¼ teaspoon chile flakes
Cook pasta according to package directions. Drain and return to pot.
Heat oil in a large frying pan over medium-high heat.
Cook onion, garlic, and mushrooms until fragrant (~2 minutes).
Add prosciutto and asparagus and cook until asparagus is bright green.
Add cream, half of the cheese, the pepper, and chile flakes (if you like a little heat).
Reduce heat to simmer and cook until sauce has thickened (~4 minutes).
Pour sauce with vegetables over pasta and toss to coat. Serve with the remainder of cheese.
I tend to stray away from the original recipe by adding peas and extra spice. I also recommend less pasta if your serving size is fewer because it allows the sauce to coat heavier and make for a creamier final product.