Simplicity is often best when it comes to cooking, and in this Spaghetti with Asparagus and Prosciutto dish the delectable umami-rich tastes of asparagus and prosciutto are allowed to shine through and flavor the pasta.
Spaghetti with Asparagus and Prosciutto
- 20 green asparagus spears
- 8 slices prosciutto dry-cured ham
- 1 1/2 garlic cloves finely chopped
- 1/2 red chili pepper sliced into rings
- 5 Tbsp. olive oil
- 11 oz. of spaghetti about ¾ of a 1 lb. box
- Salt and pepper
Remove the outer skins from the asparagus, then boil gently in plenty of salted boiling water. Remove, and slice diagonally.
Boil the spaghetti in plenty of salted boiling water, but remove 2 minutes before the end of the standard cooking time.
Put the garlic, chili peppers and olive oil in a frying pan, and heat gently over a low heat until the garlic has browned. Add the prosciutto and the sliced asparagus, and heat gently.
Add about 3 Tbsp. of the spaghetti boiling water to the oil in the pan, stir in the cooked spaghetti and season to taste with salt and pepper. Serve.
Note: Adding the spaghetti boiling water at stage 4 provides a mellow saltiness, increasing the flavor and improving the texture of the pasta. It is a good idea to add some cooking liquid to pasta dishes which do not have much sauce, as this prevents the dish from being too dry.
Recipe and photo courtesy of the Umami Information Center.
Find more delicious, savory recipes in the MSGdish Savory Cuisine Corner.
I MUST try this recipe! The only thing I would change would be to add some shaved aged Romano or other hard cheese before serving.