Photo Credit: Elizabeth Newman
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 Parmiggiano Reggiano to create an incredibly savory, delicious pasta.
Aglio e Olio with Crispy Prosciutto
- 1/2 cup olive oil
- 4 ounces thinly sliced prosciutto cut into 1/4 inch slices
- 6 cloves garlic smashed and peeled
- 3/4 teaspoon red pepper flakes
- 1/8 teaspoon kosher salt plus more for the pasta water
- 1 pound spaghetti pasta
- 2 cups freshly grated parmigiano reggiano plus more for serving
- 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 pepper flakes 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 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.