Home
Recipes
Main Courses
Grains, Legumes & Pasta
Cacio e Pepe with Spring Veggies and Crispy Prosciutto
Cacio e Pepe with Spring Veggies and Crispy Prosciutto
By Ana Pozo, adapted from Melissa Clark
Images
Ingredients
- Kosher Salt, as needed
- 8 ounces fresh bucatini
- 8 ounces pencil-thin asparagus, cut into 1-inch pieces (about 1 cup)
- 1 cup English peas (thawed if frozen)
- 6-7 pieces of prosciutto
- 2 tablespoons unsalted butter
- 1 ½ tablespoons freshly cracked black pepper
- ¼ cup Pecorino Toscano, shredded, plus more for serving
- ½ cup Pecorino Romano, shredded, plus more for serving
- ½ cup Parmesan cheese, shredded, plus more for serving
- Coarse sea salt to taste
- Extra-virgin olive oil, for serving
- Fresh basil, for serving
Procedure
Bring a large pot of salted water to a boil. Add the bucatini and cook until it is just under al dente. During the last minute of cooking, add the asparagus and peas. Reserve a ½ cup of the pasta cooking water, then drain.
In an 11-inch skillet, on high, drizzle olive oil and place the prosciutto on the pan. Cook on both sides until crispy. Set aside and turn the heat to medium. Melt 1 tablespoon of the butter on the same pan. When melted add the fresh pepper. Sauté until fragrant, about 1 minute. Add ⅓ cup of the reserved pasta water and the remaining 1 tablespoon butter to the skillet. Stir until the butter has melted and the sauce is beginning to thicken, about 30 seconds.
Place the heat on medium-low. Add the pasta, peas, asparagus, all the cheeses. Toss until the cheese has melted and the pasta is cooked, about 1 minute. Add more of the reserved pasta water if the skillet seems dry. Season with coarse sea salt to taste.
Serve, sprinkling each portion with more cheese and drizzling it with olive oil. Add the prosciutto on top and garnish with more cheese and fresh basil.
Adapted from
Dinner: Changing the Game copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
In an 11-inch skillet, on high, drizzle olive oil and place the prosciutto on the pan. Cook on both sides until crispy. Set aside and turn the heat to medium. Melt 1 tablespoon of the butter on the same pan. When melted add the fresh pepper. Sauté until fragrant, about 1 minute. Add ⅓ cup of the reserved pasta water and the remaining 1 tablespoon butter to the skillet. Stir until the butter has melted and the sauce is beginning to thicken, about 30 seconds.
Place the heat on medium-low. Add the pasta, peas, asparagus, all the cheeses. Toss until the cheese has melted and the pasta is cooked, about 1 minute. Add more of the reserved pasta water if the skillet seems dry. Season with coarse sea salt to taste.
Serve, sprinkling each portion with more cheese and drizzling it with olive oil. Add the prosciutto on top and garnish with more cheese and fresh basil.
Adapted from
Dinner: Changing the Game copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Cacio e Pepe with Spring Veggies and Crispy Prosciutto
By Ana Pozo, adapted from Melissa Clark
Ingredients
- Kosher Salt, as needed
- 8 ounces fresh bucatini
- 8 ounces pencil-thin asparagus, cut into 1-inch pieces (about 1 cup)
- 1 cup English peas (thawed if frozen)
- 6-7 pieces of prosciutto
- 2 tablespoons unsalted butter
- 1 ½ tablespoons freshly cracked black pepper
- ¼ cup Pecorino Toscano, shredded, plus more for serving
- ½ cup Pecorino Romano, shredded, plus more for serving
- ½ cup Parmesan cheese, shredded, plus more for serving
- Coarse sea salt to taste
- Extra-virgin olive oil, for serving
- Fresh basil, for serving
Procedure
Bring a large pot of salted water to a boil. Add the bucatini and cook until it is just under al dente. During the last minute of cooking, add the asparagus and peas. Reserve a ½ cup of the pasta cooking water, then drain.
In an 11-inch skillet, on high, drizzle olive oil and place the prosciutto on the pan. Cook on both sides until crispy. Set aside and turn the heat to medium. Melt 1 tablespoon of the butter on the same pan. When melted add the fresh pepper. Sauté until fragrant, about 1 minute. Add ⅓ cup of the reserved pasta water and the remaining 1 tablespoon butter to the skillet. Stir until the butter has melted and the sauce is beginning to thicken, about 30 seconds.
Place the heat on medium-low. Add the pasta, peas, asparagus, all the cheeses. Toss until the cheese has melted and the pasta is cooked, about 1 minute. Add more of the reserved pasta water if the skillet seems dry. Season with coarse sea salt to taste.
Serve, sprinkling each portion with more cheese and drizzling it with olive oil. Add the prosciutto on top and garnish with more cheese and fresh basil.
Adapted from
Dinner: Changing the Game copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
In an 11-inch skillet, on high, drizzle olive oil and place the prosciutto on the pan. Cook on both sides until crispy. Set aside and turn the heat to medium. Melt 1 tablespoon of the butter on the same pan. When melted add the fresh pepper. Sauté until fragrant, about 1 minute. Add ⅓ cup of the reserved pasta water and the remaining 1 tablespoon butter to the skillet. Stir until the butter has melted and the sauce is beginning to thicken, about 30 seconds.
Place the heat on medium-low. Add the pasta, peas, asparagus, all the cheeses. Toss until the cheese has melted and the pasta is cooked, about 1 minute. Add more of the reserved pasta water if the skillet seems dry. Season with coarse sea salt to taste.
Serve, sprinkling each portion with more cheese and drizzling it with olive oil. Add the prosciutto on top and garnish with more cheese and fresh basil.
Adapted from
Dinner: Changing the Game copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.