Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall) (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 pound whole-grain (or whole-wheat) spaghetti |
2 tablespoons mixed colored peppercorns, coarsely ground |
1/4 cup extra-virgin olive oil |
1 1/2 cups grated (6 ounces) pecorino |
6 ounces thinly sliced prosciutto, chopped |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh basil leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Garnish with the remaining pecorino, parsley, and basil.
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