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Asparagus and crispy prosciutto spaghettoni

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 320g dried spaghettoni pasta
  • 60ml (1/4 cup) olive oil
  • 55g (3/4 cup) fresh sourdough breadcrumbs
  • 85g prosciutto slices, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 teaspoon dried chilli flakes
  • 2 bunches asparagus, peeled into ribbons
  • 40g (1/2 cup) finely grated parmesan
  • 1 1/2 tablespoons chopped fresh chives
  • 1 1/2 tablespoons chopped fresh parsley


  • 1
    Cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons of cooking liquid. Return the pasta and reserved liquid to the saucepan.
  • 2
    Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Stir in breadcrumbs for 2-3 minutes or until golden and crisp. Season. Transfer to a bowl. Wipe pan clean with paper towel.
  • 3
    Heat 1 tablespoon of the remaining oil over medium-high heat. Stir the prosciutto for 3 minutes or until golden and crisp. Stir in garlic and chilli flakes for 1 minute or until aromatic. Stir in the asparagus for 2 minutes or until tender crisp.
  • 4
    Add the prosciutto mixture, parmesan, chives, parsley and remaining oil to pasta. Toss to combine. Divide among bowls. Top with breadcrumbs. Season with pepper.

Source: taste.com.au


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