This was an impromptu dinner that I threw together tonight. I rummaged through the pantry and the fridge, (which was looking pretty bare), and was able to create this pasta dish from the bare minimum! It is not the healthiest in the world- but it was seriously tasty. It is very spicy and has fresh, sharp flavors that are slightly mellowed with butter and parmesan cheese.
Spicy Spaghetti with Crispy Prosciutto
-16 oz dried spaghetti
-4 large pieces of prosciutto, chopped into ¼ to ½ inch pieces
-1 Tbs Olive Oil
-2 Tbs butter
-3 cloves of garlic, minced
-¼ to ½ tsp of crushed red pepper flakes (depending how spicy you like it)
-2 cups finely shredded, good quality parmesan cheese
-½ cup finely chopped flat leaf parsley
1) Put a large pot of salted water on to boil. When the water is at a rolling boil, add the pasta to the water.
2) While the water is coming to a boil, get out a large sauté pan, add the olive oil and bring it to a medium heat.
3) Add the prosciutto and cook gently until the prosciutto gets crispy and starts to brown. Turn the heat off and set aside until the pasta is almost al dente.
4) When the spaghetti is 1-2 minutes form being done, over low heat add the butter, red pepper flakes and garlic to the sauté pan, and let it gently cook.
5) When the pasta is al dente, (usually about 8-9 minutes) remove the pot from the heat and do not drain.
6) Using tongs, pull the spaghetti noodles from the pot and add them directly to the sauté pan. By not draining the pasta, some of the water should transfer with the spaghetti, keeping the pasta moist.
7) Stir the pasta gently with the prosciutto, butter and garlic mixture. If the pasta seems at all dry, add a little of the pasta water.
8) When everything is combined, remove the spaghetti from the heat, and add the parsley and 1 ½ cups of the cheese. Gently stir to combine. Squeeze the lemon all over the pasta, and sprinkle with kosher salt to taste.
9) Serve hot, sprinkled with remaining cheese.
Serves 4, (or 2 if you are really hungry!)Print Recipe
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