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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 Parmiggiano Reggiano to create an incredibly savory, delicious pasta.  Aglio e Olio with Crispy Prosciutto 1/2 cup olive oil4 ounces thinly sliced prosciutto (cut into 1/4 inch slices)6 cloves garlic (smashed... giadzy.com

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
Serves 6

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.

Aglio e Olio with Crispy Prosciutto

Photo of lizzynewm

Recipe by Giada De Laurentiis

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. 

Gluten Free Pasta Recipes

Aglio e Olio with Crispy Prosciutto

Serves:
6
Cooking Level:
Prep Time
3 minutes
Cook Time
20 minutes
Inactive Time
Total Time
23 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Aglio e Olio with Crispy Prosciutto

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. 

Gluten Free Pasta Recipes

Aglio e Olio with Crispy Prosciutto

Serves:
6
Cooking Level:
Prep Time
3 minutes
Cook Time
20 minutes
Inactive Time
Total Time
23 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free

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