Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 6 people
This pasta dish is chock-full of flavors. It is very easy to whip up, and it takes only twenty minutes to make from start to finish. It is a very fabulous dish made with just simple ingredients that come together beautifully!
INGREDIENTS
4 oz. thinly sliced prosciutto, cut across into 1/4” slices
1 lb fusilli lunghi or cavatappi pasta
6 cloves of garlic, smashed and peeled
3/4 tsp crushed red pepper flakes
2 c. freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt
1 1/2 c. frozen peas, thawed
1/2 c. olive oil, plus more for serving, optional
How to make Aglio E Olio with Peas and Prosciutto
Step 1: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped prosciutto to the skillet and cook for about 4 minutes, stirring constantly until crispy and deep golden brown. To a paper towel-lined plate, transfer the prosciutto.
Step 2: Adjust the heat to low and add the garlic to the same pan. Cook for about 3 minutes, stirring occasionally, until the garlic is lightly golden. Then, add the peas along with the pepper flakes and 1/8 tsp salt. Turn the heat off.
Step 3: Into the pot of salted boiling water, add the pasta, and cook for 2 minutes less than the package directions.
Step 4: Place the skillet with the garlic oil over medium heat. Take the pasta out of the water using tongs and transfer directly to the skillet with oil and sprinkle with 1 c. Parmigiano-Reggiano. Then, pour in half a cup of the pasta water and stir to coat the pasta and form a creamy sauce. Next, add the rest of the 1 c. Parmigiano-Reggiano and up to half a cup extra pasta water.
Step 5: Serve right away with sprinkles of crispy prosciutto, extra Parmigiano-Reggiano, and more drizzle of olive oil (optional). Enjoy!
Ingredients
- 4 oz. thinly sliced prosciutto, cut across into 1/4” slices
- 1 lb fusilli lunghi or cavatappi pasta
- 6 cloves of garlic, smashed and peeled
- 3/4 tsp crushed red pepper flakes
- 2 c. freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt
- 1 1/2 c. frozen peas, thawed
- 1/2 c. olive oil, plus more for serving, optional
Instructions
Step 1: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped prosciutto to the skillet and cook for about 4 minutes, stirring constantly until crispy and deep golden brown. To a paper towel-lined plate, transfer the prosciutto.
Step 2: Adjust the heat to low and add the garlic to the same pan. Cook for about 3 minutes, stirring occasionally, until the garlic is lightly golden. Then, add the peas along with the pepper flakes and 1/8 tsp salt. Turn the heat off.
Step 3: Into the pot of salted boiling water, add the pasta, and cook for 2 minutes less than the package directions.
Step 4: Place the skillet with the garlic oil over medium heat. Take the pasta out of the water using tongs and transfer directly to the skillet with oil and sprinkle with 1 c. Parmigiano-Reggiano. Then, pour in half a cup of the pasta water and stir to coat the pasta and form a creamy sauce. Next, add the rest of the 1 c. Parmigiano-Reggiano and up to half a cup extra pasta water.
Step 5: Serve right away with sprinkles of crispy prosciutto, extra Parmigiano-Reggiano, and more drizzle of olive oil (optional). Enjoy!
