One of my favorite Food Network shows is Giada at Home. I especially like it when she cooks with her Aunt Raffy. Those two are a stitch together. Raffy reminds me of my adopted Italian mother, Elaine.
On this particular episode Giada and Raffy were spending the afternoon re-creating recipes from Nona Luna’s recipe diary. Nona Luna is Silvana Mangano, the Italian actress and dancer, who married Dino De Laurentiis, an Italian film producer. Nonna Luna was also Raffy’s mother and Giada’s grandmother.
This recipe is based on Giada’s Pasta al Melone. During the episode, they were talking about Nonna cooking with different fruits in savory. I think it was Raffy who said that “we eat melon with proscuitto, so we know that sweet goes to savory.”
I had a cantaloup sitting on my counter, pasta in my pantry and a prosciutto in the refrigerator…so I said why not? I didn’t have the alcohol, so I left it out.
Also, I didn’t tell my husband what it was until after he tried it and said that he liked it.
1 box Gluten Free spaghetti
4 ounces prosciutto, chopped
1/3 cup grated Parmesan, plus more for topping
1/2 of large cantaloupe, peeled, seeded, and cut into 1-inch pieces
1/2 cup heavy whipping cream
4 tablespoons unsalted butter, diced into 1/2-inch pieces, at room temperature
1 shallot, diced
juice from a large lemon
1 tablespoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
parsley for garnish
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain and place in a serving bowl.
Place the melon in a food processor and blend until chunky. Set aside.
In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, about 2 minutes. Add the melon and lemon juice. Simmer until the mixture thickens, about 10 minutes. Off the heat, stir in parmesan cheese.
Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste. Top with chopped parsley and addition parmesan and serve.
P.S. When we had it for leftovers, my husband cut up his asparagus and added it to the mix. He said it was even better.