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Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)

Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall) is a main course that serves 6. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 317 calories, 13g of protein, and 28g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Foodnetwork requires prosciutto, whole-grain spaghetti, olive oil, and pecorino.

Instructions

1
Watch how to make this recipe.
2
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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PastaPasta
1
Heat a small, heavy-bottomed skillet over medium-high heat.
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Frying PanFrying Pan
2
Add the peppercorns and toast for about 20 to 30 seconds.
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PeppercornsPeppercorns
Sandwich BreadSandwich Bread
3
Add the oil and cook for 1 minute.
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Cooking OilCooking Oil
4
Remove the pan from the heat.
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5
Drain the pasta reserving about 1/2 cup of the pasta water.
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PastaPasta
6
Transfer the spaghetti to a large serving bowl.
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7
Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta.
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PecorinoPecorino
PastaPasta
8
Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
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ProsciuttoProsciutto
ParsleyParsley
BasilBasil
Cooking OilCooking Oil
9
Garnish with the remaining pecorino, parsley, and basil.
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PecorinoPecorino
ParsleyParsley
BasilBasil
DifficultyNormal
Ready In15 m.
Servings6
Health Score4
Gluten Free
DietsGluten FreePrimal
Dish TypesSide DishLunchMain CourseMain DishDinner
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