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Aglio E Olio with Peas and Prosciutto
Servings
6
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- Kosher salt
-
1/2 cup good quality olive oil (plus more for serving, optional)
- 4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
- 6 cloves garlic (smashed and peeled)
- 1 1/2 cups frozen peas (thawed)
- 3/4 teaspoon crushed red pepper flakes
-
1 pound pasta, such as Bucatini
-
2 cups freshly grated Parmigiano-Reggiano (plus more for serving)
Instructions
- This recipe originated on Giada In Italy: Episode: Flavors of Capri.
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 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 peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
- Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
- Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 701
Amount/Serving
% Daily Value
- Carbs
- 64 grams
- Protein
- 35 grams
- Fat
- 33 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 47 milligrams
- Sodium
- 1137 milligrams
- Fiber
- 4 grams
- Sugar
- 4 grams
8 comments
Cannot wait to try this! My husband’s favorite is aglio e olio…this sounds even better. I don’t seem to be able to Pin the recipe – no photo comes over. Is there a trick?
why do you have to sign in each time to print the recipe if you have an account? can’t you stay signed in? it is not user friendly to have to sign in each time to print the recipe if you have an account.
Hi Melissa, this may be due to your cleaning out you browser cache! Sometimes information and data will be erased when your browser’s history has been erased. If this continues to happen with this in mind let us know :)
I make this dish at least once a month, it’s my husband’s and sons’ favorite side dish!! It’s easy, fast and delicious. I get the prosciutto and fresh English peas from Trader Joes.
Laura, I substituted pancetta for the prosciutto. Delicious as week and less salty
Delizioso! So good. Your recipes never disappoint. Sadly, we didn’t use the pastas you suggest as all we had on had was linguine, and rotini, which needed to be used. I can see why you recommend a “looser” pasta to attract the sauce. Next time we will use Cavatappi – love that pasta shape! Still delicious. Thank you!
I made it today and we loved the flavor of this dish. But it turned out to be too salty for us. Prosciutto is very salty, pasta water is salty, Parmesan is salty too. Where could I cut salt here? Thank you.
I made this last night. Easy when you already have the Parmesan and prosciutto in the fridge. It was fabulous!!!!!!! Very simple ingredients that go magically together. I did have frozen peas but I also had fresh picked sugar snap peas from the garden so I substituted them fresh. They added a nice crunch!. Peas and prosciutto are delicious together. Oh I want some for breakfast now.