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Spaghetti with Prosciutto, Peas & Ricotta

This pasta dish is a great combination of salty, sweet and creaminess. The crispy prosciutto adds a nice texture as well to go along with the saltiness as you crisp it up. There is something about ricotta that is just so good. Such a simple cheese, yet so delicious and nothing beats fresh warm ricotta. Hope you enjoy!


Recipe by Mark Calaminici | Food Loves Company

Serves 4


350g fresh ricotta

40g Parmigiano-Reggiano, finely grated

Zest of 1 or ½ lemon

Juice of 1 or ½ lemon

Salt, to taste

Freshly cracked pepper, to taste

150g prosciutto, thinly sliced into strips

3 tbsp. extra virgin olive oil

1 garlic clove, smashed

1lb spaghetti

140g or 1 cup frozen peas


1. In a medium sized mixing bowl, add ricotta, Parmigiano-Reggiano, lemon zest, lemon juice and season with salt and freshly cracked pepper. Give a mix to incorporate everything. Set aside.

2. In a large frying pan over low-medium heat, add prosciutto and cook until it starts to render and get crispy. When the prosciutto is about halfway done, add extra virgin olive oil, garlic clove and chili flakes for heat. Continue to cook. Now, we will start the pasta. Salt a large pot of boiling water and add the spaghetti. Remove just before al dente, as we will finish cooking it in the sauce. Once the prosciutto is almost cooked, remove some to a plate for garnish. This step is optional.

3. Add a small ladle of pasta water to the ricotta mixture and mix to incorporate. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the frozen peas and mix and toss. Add the ricotta mixture and mix and toss to incorporate into the pasta. You can add more pasta water if you want a thinner sauce as the ricotta will begin to tighten up. Plate and garnish with crispy prosciutto bits, some sauce and freshly cracked pepper. Serve immedietly as the ricotta will start to tighten up the longer it sits. Enjoy!

Until next time, ciao!


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