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Photo Credit: Elizabeth Newman

Aglio e Olio with Crispy Prosciutto

3 MINPrep Time
20 MINCook Time
6Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Aglio e Olio (garlic and oil) is a classic, simple Italian dish originating from Naples. In my version, I add crispy prosciutto and freshly grated Parmigiano Reggiano to create an incredibly savory, delicious pasta. Olive oil is the star of this pasta, so use a great quality extra virgin olive oil for it to truly shine!

Aglio e Olio with Crispy Prosciutto

 

star

Aglio e Olio with Crispy Prosciutto

Servings

6

Prep Time

3 minutes

Cook Time

20 minutes

Calories

676

Author:

Giada De Laurentiis

Image of Aglio e Olio with Crispy Prosciutto

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat a large skillet over medium heat. Add the oil and allow it to heat up for one minute. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 5 minutes. Using a slotted spoon, remove the prosciutto to a paper towel lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often until lightly golden, about 3 minutes. Add the pepper flakes and turn off the heat.

  3. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  4. Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the pan with the oil. Sprinkle the bare pasta with 1 cup of the parmesan cheese. Add 1/2 cup of the pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining cup of cheese and up to 1/2 cup more of pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more parmesan and another drizzle of olive oil if desired.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
676
Amount/Serving % Daily Value
Carbs
59 grams
Protein
33 grams
Fat
33 grams
Saturated Fat
11 grams
Cholestrol
47 milligrams
Sodium
1101 milligrams
Fiber
3 grams
Sugar
2 grams
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1 comment

  • Author's avatar image
    Jean - Oct 16
    ★★★★★
    ★★★★★

    It won’t let me give it 5 stars for some reason , just made this today and it was excellent ! I didn’t put all the cheese in at once because it tends to clump and I add it as I eat it!

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