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You are here: Home / Recipes / Prosciutto and Pasta

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Prosciutto and Pasta

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So easy to throw together, so comforting on a cold day, the perfect don’t want to cook but want something yummy weeknight meal.

Prosciutto really takes center stage here, as it should.  There are never any leftovers when I make this.

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Prosciutto and Pasta

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  • Author: Rocky Mountain Woman

Ingredients

Scale
  • 1 lb spaghetti
  • 6 cloves of garlic, thinly sliced
  • 1/2 C olive oil
  • 8 oz of prosciutto
  • 1/4 t red pepper flakes
  • 1 C grated Parmesan
  • salt and pepper to taste

Instructions

  1. Cook spaghetti according to the package directions
  2. Warm garlic in olive oil in a large skillet
  3. When spaghetti is done, instead of draining it, lift it with tongs and let it drain a bit then add to the skillet so a little of the cooking water ends up in the skillet
  4. Add red pepper flakes, Parmesan and salt and pepper to taste

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Comments

  1. Barb says

    October 11, 2019 at 4:20 pm

    This looks and sounds yummy! Pure comfort. Did you get snow this week? We got 7″ yesterday, and today it’s an icebox here.

    Reply
    • Rocky Mountain Woman says

      October 14, 2019 at 11:29 am

      Hi Barb!

      It’s actually been quite warm here for Oct. We did get a bit of snow early in the month, but it’s been warm and sunny since then.

      RMW

      Reply

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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