Steps

1. Bring a pot of water to a boil and cook 100g of penne for the time indicated on the package (11 minutes, or 10 minutes for al dente).
   🕒 01:18
2. Cut the prosciutto into slightly wide strips.
   🕒 01:39
3. Snap off the tough ends of the green asparagus and peel.
   🕒 02:13
4. Cut the asparagus diagonally. Cut the tips while visualizing the finished dish.
   🕒 03:00
5. Heat a little olive oil in a pot, fry the prosciutto until fragrant and crispy, then remove temporarily.
   🕒 03:25
6. In the same pot, sauté the asparagus, infusing it with the flavor of the prosciutto.
   🕒 03:38
7. Add a little water, steam briefly, and season lightly with salt before removing.
   🕒 04:05
8. Add 50cc of balsamic vinegar to the remaining liquid in the pan. For a casual type, reduce until it's half the original amount. For a concentrated type, just warm it through.
   🕒 04:36
9. Add 50cc of heavy cream. Taste and add more salt if needed.
   🕒 05:02
10. Return the sautéed prosciutto to the sauce and let the flavors meld.
    🕒 05:19
11. Add the cooked penne to the sauce and toss over heat to coat evenly.
    🕒 06:12
12. Taste and add more salt if needed.
    🕒 06:38
13. Add and melt 20g of butter, then add 30g of grated Parmesan cheese and toss to combine.
    🕒 06:40
14. Plate the pasta and serve with the sautéed green asparagus on the side.
    🕒 07:03