Cacio e Pepe with Prosciutto

This is a quick and easy meal for a busy weeknight or a romantic choice for a cozy date night in. It can be paired with a crisp white wine like Pinot Grigio or a light red like Chianti. It can be served alongside with a single arugula salad with a lemon vinaigrette or crusty Italian bread. This dish is a perfect combination of Italian flavors, with the creamy, peppery pasta and the salt prosciutto creating a harmonious and indulgent taste experience.

Prep Time

10 min

Cook Time

20 min

Serves

2 Ingredients

1 cup Pecorino Romano, finely grated

Reserve ¾ for pasta and ¼ for garnish

½ cup Parmigiano, finely grated

2 tsp of Black pepper, ground (2 pinches for garnish)

½ pound of Spaghetti / Linguine

4-6 slices of diced Prosciutto (Prosciutto Flakes)

3 tsp of Extra Virgin Olive Oil

Made With

Prosciutto di San Daniele

Learn More

Cacio e Pepe with Prosciutto

Prep Time

10 min

Cook Time

20 min

Serves

2 Made With

Prosciutto di San Daniele

Learn More

Ingredients

1 cup Pecorino Romano, finely grated

Reserve ¾ for pasta and ¼ for garnish

½ cup Parmigiano, finely grated

2 tsp of Black pepper, ground (2 pinches for garnish)

½ pound of Spaghetti / Linguine

4-6 slices of diced Prosciutto (Prosciutto Flakes)

3 tsp of Extra Virgin Olive Oil

How To Make

Place both finely grated Pecorino and Parmigiano into a bowl. Add 1 tablespoon of water and mash them together to create a paste. Add more water as needed.

Julienne the prosciutto into ½-inch strips.

Boil ½ pound of spaghetti in heavily salted water until al dente.

Save 1 cup of pasta water.

Drain the pasta and place it into the bowl with the cheese paste. Mix vigorously.

Add 1 teaspoon of salted pasta water, 1 teaspoon of olive oil, and a teaspoon of black pepper. Mix vigorously until the mixture is creamy.

Sprinkle in ground black pepper, drape the julienne prosciutto over the pasta, and sprinkle with Pecorino.

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