Serves 2

½ lb of pasta

3-4 slices of prosciutto

3 cloves garlic

1 sprig rosemary

Red pepper flakes

Pecorino cheese

Cook the pasta.

While the pasta cooks, mince the garlic, chop the rosemary, dice the prosciutto slices. Keep all separate.

When the pasta is just about cooked, drain and set aside.

In the same pot, add oil, sauté the prosciutto until browned. Add the garlic and cook until just browning. Add the pasta to the bowl, with the rosemary and a pinch of red pepper flakes.

Add some butter if you’d like a creamier sauce.

Serve with grated pecorino on top.



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Posted by: ghost21 on Category: Pasta

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