Lately, I’ve become weary of the food police, a term coined by Julia Child for those focused on the questionable health benefits of her beloved butter and cream. Today it seems like the “food police” are everywhere. Newspapers and magazines, online features (especially those that list the top 10 worst ingredients you can consume!), national radio and TV broadcasts–all routinely offer up some new food that is verboten. “Keep fat to a minimum, give up evil carbs, lower your salt, only eat meat occasionally.” I listen, and dutifully adjust my recipes to follow the guidelines. Every so often, though, I throw caution out (much to my husband’s delight) to prepare, guilt-free, an indulgence like Rigatoni with Parmesan Cream, Prosciutto, and Arugula.
Here is a dish that I first tasted in a small neighborhood bistro in Paris. From my first bite I was smitten, not only by the delicious combination of tastes and textures, but also by the creation’s sheer simplicity. Rigatoni, cooked al dente, were tossed in a smooth-as-silk sauce that had been prepared with equal amounts of milk, crème fraîche, and grated Parmesan along with a hint of fresh nutmeg. The pasta, garnished with a small mound of arugula dressed in lemon juice and a sprinkle of julienned Serrano ham, was served in shallow bowls. Continue reading