Spinosini pasta with Prosciutto and lemon
Ingredients
- 80 g Prosciutto (dry cured ham) (3 slices)
- 70 g extra virgin olive oil
- 40 g grated Parmesan cheese
- 15 g finely chopped flat-leaf parsley
- 4 g lemon zest
- 1 ladle pasta cooking water
Instructions
- Cut the Prosciutto into thin strips and place in a flying pan with the oil. Warm gently without frying.
- Cook the Spinosini in plenty of salted water (5 litres) for two and a half minutes, drain and pour into the frying pan.
- Add a ladle of cooking water, toss for around one minute then turn off the heat and grate the lemon zest and then the Parmesan cheese on top of it.
- Stir gently and add the finely chopped parsley and, if necessary, some more cooking water or a drop of oil.
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