Food

Prosciutto & Pecorino Spaghetti

So quick from frypan to table - this will become your new weekday favourite!
Richard Whitbread
4
10M
10M
20M

No pecorino on hand? This can be substituted with grated parmesan.

Ingredients

Method

1.

Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper. Arrange prosciutto on tray in a single layer. Spray with oil and bake for 10 min or until crisp. Let cool then break into bite size pieces.

2.

Meanwhile, bring a large saucepan of water to the boil and cook pasta according to packet instructions. Drain and return to saucepan.

3.

Heat 2 teaspoons olive oil in a small frypan over medium heat. Add eschalots and garlic and cook for 2-3 min or until soft. Add onion mixture to the pasta along with the beaten eggs and toss to combine for 1 min or until egg has cooked from the heat of the pasta. Add the prosciutto pieces and pecorino and toss to combine. Serve immediately.

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