Friday, October 1, 2010

Whole Grain Spaghetti with Pecorino, Prosciutto and Pepper

Fall began on September 22 and this is the perfect dish for the season. Just a few slices of prosciutto add a lot of flavor to this hearty autumn meal. So, settle in with this healthy bowl of pasta.

Whole Grain Spaghetti with Pecorino, Prosciutto and Pepper
Serves 4 to 6

1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
¼ cup extra-virgin olive oil
1 ½ cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the 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 pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley. and 2 tablespoons of basil. Toss well to combine all ingredients.

Garnish with the remaining pecorino, parsley, and basil.

1 comment:

  1. This sounds delicious. I think I need to make it this weekend!