Thursday, November 11, 2010

Prosciutto-Pepper Whole-Grain Spaghetti

There are so many options with pasta. It's easy to think of pasta pairings in two categories: tomato sauce or cream sauce. But there are many different ways than just tomato or cream to flavor a delightful pasta dish. This recipe is a perfect example. 

It's a tasty winter-y delight. I hope you enjoy.

*Adapted from Giada de Laurentiis


1 pound whole-grain spaghetti (or linguine)
2 Tablespoons peppercorns, coarsely ground (about 2 teaspoons ground)
1/4 cup extra virgin olive oil
1 1/2 cups (6 ounces) grated parmesan, romano, or pecorino cheese
6 ounces thinly sliced prosciutto or pancetta (if using pancetta, be sure to cook for about 5 min. first)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil


Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8-10 minutes.

While the pasta is cooking, heat a small, heavy-bottomed skillet over medium high heat. Add the ground peppercorns and toast for about 20-30 seconds. Add the oil and cook for 1 minute. Remove the pan from heat. 

Drain the pasta, reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the cheese, and toss to combine, gradually adding reserved pasta water as needed to loosen up the pasta. Add the oil mixture, prosciutto or pancetta, 2 Tablespoons of parsley, and 2 Tablespoons of basil. Toss well to combine all ingredients. 

Garnish with remaining cheese, parsley, and basil. 

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