WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
- Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
- Garnish with the remaining pecorino, parsley, and basil.
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Happiness Eyo
[email protected]This salad is not worth the effort. It's not very flavorful, and the dressing is too sweet.
kakonge alex
[email protected]I found this salad to be a little bland. I think it could use more seasoning.
Wali Bakht
[email protected]This salad is a little too sweet for me. I think I would prefer it with a different dressing.
Kimberly Gray
[email protected]I'm not a big fan of grain salads, but this one is really good. The roasted squash and prosciutto are a great combination, and the dressing is very flavorful.
Sumon Bhai
[email protected]This is one of my favorite grain salads. It's so flavorful and satisfying. I love the combination of roasted squash, prosciutto, and pecans.
Desirae Allen
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Md.Shahin Alam
[email protected]This is a great fall recipe. The roasted squash and prosciutto are a perfect combination, and the dressing is delicious. I will definitely be making this again.
Stanley D
[email protected]I love the combination of flavors in this salad. The roasted squash is sweet and caramelized, the prosciutto is salty and crispy, and the pecans add a nice crunch. The dressing is also very flavorful, and I especially like the use of maple syrup. I w
Neha Munti Shah
[email protected]This grain salad is a great way to use up leftover roasted squash. I had some butternut squash hanging around, and I decided to try this recipe. I'm so glad I did! The salad is delicious, and the dressing is perfectly balanced. I will definitely be m
Rasel Media
[email protected]I'm always looking for new and interesting grain salad recipes, and this one definitely fits the bill. The combination of whole grain, roasted squash, prosciutto, and pecans is unique and flavorful. The dressing is also very tasty, and I especially l
SI SAHIN
[email protected]I made this grain salad for a potluck party last weekend, and it was a huge hit! Everyone loved the combination of flavors and textures. The roasted squash was especially delicious, and the prosciutto added a nice touch of saltiness. The dressing was
Ann Torres
[email protected]This is one of my favorite fall recipes, and I always look forward to making it when the weather starts to cool down. The grain salad is hearty and filling, and the combination of roasted squash, prosciutto, and pecans is simply divine. The maple bal