Whole-Grain Spaghetti With Pecorino, Prosciutto And Pepper (Fall)
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1.5 cups
Pecorino (grated 6 ounces)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4
While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat
5
Add the peppercorns and toast for about 20 to 30 seconds
6
Add the oil and cook for 1 minute
7
Remove the pan from the heat
8
Drain the pasta reserving about 1/2 cup of the pasta water
9
Transfer the spaghetti to a large serving bowl
10
Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta
11
Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil
12
Toss well to combine all ingredients
13
Garnish with the remaining pecorino, parsley, and basil