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.
Prosciutto and Pasta
Author: Rocky Mountain Woman
Ingredients
- 1 lb spaghetti
- 6 cloves of garlic, thinly sliced
- ½ C olive oil
- 8 oz of prosciutto
- ¼ t red pepper flakes
- 1 C grated Parmesan
- salt and pepper to taste
Instructions
- Cook spaghetti according to the package directions
- Warm garlic in olive oil in a large skillet
- 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
- Add red pepper flakes, Parmesan and salt and pepper to taste
This looks and sounds yummy! Pure comfort. Did you get snow this week? We got 7″ yesterday, and today it’s an icebox here.
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