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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.

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