• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsChromium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound whole-grain (or whole-wheat) spaghetti

  2. 2 tablespoons mixed colored peppercorns, coarsely ground

  3. 1/4 cup extra-virgin olive oil

  4. 1 1/2 cups grated (6 ounces) pecorino

  5. 6 ounces thinly sliced prosciutto, chopped

  6. 1/4 cup chopped fresh flat-leaf parsley

  7. 1/4 cup chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Garnish with the remaining pecorino, parsley, and basil.


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