Pasta Roma

Exceeding Pastabilities

P1000512Pasta Roma

Category: Main Dish

Here’s a recipe that its roots from an incredible Cacio e Pepe that we had in Roma in 2009 at a Trastevere establishment called Le Mani In Pasta.


When we returned home, we used the Barefoot Contessa’s recipe for Spaghetti Aglio e Oilo as the base but over time have changed it up a tad and come up with this very tasty pasta treat.


1 Pound Dried Pasta (Spaghetti…or we prefer Thin Linguini)
1/3 Cup Olive Oil
8 Large Garlic Cloves, cut into thin slivers (we use frozen Trader Joes Garlic Cubes)
½ Tablespoon (or more) Crushed Red Pepper Flakes
3/4 Pound Prosciutto, chopped
1 Bunch Chopped Fresh Basil Leaves
1 ½ Cup Freshly Grated Parmesan or Pecorino Cheese

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Recipe Directions:

Bring a large pot of water to a boil.  Add 2 Tablespoons salt and pasta and cook according to package directions.  Set aside 1 ½ Cups of the pasta cooking water before you drain the pasta.P1000343

Meanwhile, heat the olive oil over medium heat in a pan large and deep enough to hold the pasta.  Add the garlic and cook, stirring frequently until it just begins to turn golden, don’t burn it.  Add the red pepper flakes and cook for 30 seconds more.  Carefully add the reserved pasta water and bring to a boil.  Lower the heat and simmer for about 5 minutes until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss.  Fold in the cheese, prosciutto and basil.  Off heat, allow to rest for about 5 minutes for the sauce to be absorbed.  Season with fresh grated black pepper and top with extra cheese if wanted.


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