6 Servings 15 min Cook
1/2 Cup Parsley
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
3 Can Tomatoes
3 Cloves, minced Garlic
1/2 Cup, grated Parmesan Cheese
16 Oz Whole Wheat Pasta
6 Strip cooked Bacon
3 Tbsp Olive Oil
Drain and dice tomatoes.
Finely chop parsley.
Cut bacon crosswise into 1-inch strips.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Transfer pasta to large bowl.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Add prosciutto and saut until crisp, about 5 minutes.
Transfer prosciutto to paper towels.
Add remaining 2 tablespoons oil to same skillet.
Add garlic and saut 15 seconds.
Add tomatoes and simmer 5 minutes, stirring occasionally.
Stir in cream, parsley, and 1/2 cup cheese.
Bring to boil; season with salt and pepper.
Add sauce to pasta in bowl; toss to coat.
Sprinkle with prosciutto and serve, passing additional cheese alongside.