Spinosi Pasta al Prosciutto e Limone – Spinosi pasta with prosciutto and lemon
Spinosi al Prosciutto e Limone – Spinosi egg pasta with prosciutto ham and lemon
250 g Spinosi egg pasta
70 g of extra virgin olive oil
4 g of grated lemon peel
80 g of prosciutto cut into ½” strips
40 g grated parmigiano reggiano cheese
15 g of chopped parsley
150 ml of cooking water
Take a pan large enough to be able to toss the pasta in at the end. Pour the oil and sautee the prosciutto for 2 minutes. Close flame. In the meantime, cook (for not more than 2 ½ minutes) the Spinosi pasta in boiling salted water. Reserve 150ml. of the cooking water before draining the pasta. Drain the pasta but reserve in a pan with 150 ml of cooking water. Add pasta, the reserved cooking water, grated parmigiano reggiano cheese as grated lemon peel. Toss well and plate with a sprinkle with lemon zest and chopped fresh parsley.
Serves 4 as a first dish
or 3 as an entrée.