I use things like asparagus, broccoli rabe, zucchini and even Brussels sprouts to give unique flavors to my pasta dishes. Just a few simple ingredients can actually make the most delicious pasta dishes. You don't have to drown your pasta in liquid for it to taste good. Especially if you are using fresh pasta, since you can really increase the richness of it, because you are in the control seat.
This pasta dish has everything; the saltiness from the crispy prosciutto, sweetness from the peas....it's a real winner. It's quick, cheap to make and will please the whole family.
Spaghetti with Crispy Prosciutto and Peas
Prep Time: 10 Minutes
Total Time: 35 minutes
4 TBSP extra virgin olive oil
3 cloves garlic, smashed
1/2 tsp dried red pepper flakes (optional)
9 oz prosciutto, sliced into thin long strips
1-2 cups starchy pasta water
3/4 cup frozen peas
1/4 cup parmigiano reggiano
1 lb of spaghetti
2 TBSP salt (for pasta water)
thinly sliced scallions to garnish
salt and pepper, q.b.
Fill a large pot with water and put over high heat with a lid on for pasta.
In a deep 12 inch skillet, heat 4TBSP olive oil and add 3 cloves of smashed garlic over medium high heat. Do not allow garlic to burn. You want to toast it up until light golden brown and discard.
Add thinly sliced prosciutto and cook until very crispy. Remove prosciutto to a plate and set aside.
Add 2 TBSP salt to boiling water and drop the spaghetti in and cook until a minute or two before al dente.
Add frozen peas and red pepper flakes to skillet and sautee for 1-2 minutes. Add starchy pasta water 1/4 cup at a time until you have a good amount to toss your spaghetti with.
When pasta is ready, drain and add directly to the pea mixture. Turn heat on high and toss pasta with pea mixture until fully combined. Add prosciutto. Turn heat off and add 1/4 cup of parmigiano reggiano. Toss gently to combine. Taste for salt and pepper.
To serve, top with some freshly grated parmigiano reggiano and thinly sliced scallions. Enjoy!!
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