Making the perfect Aglio e Olio with Peas and Prosciutto should only take approximately 25 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Aglio e Olio with Peas and Prosciutto recipe can feed your family for 6 servings.
There are many different ways to make this Aglio e Olio with Peas and Prosciutto recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Aglio e Olio with Peas and Prosciutto recipe.
Aglio e Olio with Peas and Prosciutto Popular Ingredients
- Kosher salt
- 1/2 cup olive oil, plus more for serving, optional
- 4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
- 6 cloves garlic, smashed and peeled
- 1 1/2 cups frozen peas, thawed
- 3/4 teaspoon crushed red pepper flakes
- 1 pound fusilli lunghi or cavatappi pasta
- 2 cups freshly grated Parmigiano-Reggiano, plus more for serving
Steps for making Aglio e Olio with Peas and Prosciutto
- 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 peas, pepper flakes and 1/8 teaspoon salt 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 skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.
Popular Categories for this Recipe
- Italian
- Pasta Recipes
- Beans and Legumes
- Pea Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Aglio e Olio with Peas and Prosciutto recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
