Italian, The Weekly Menus and Recipes

Recipe 8.4: Whole-grain Spaghetti with Prosciutto and Romano

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Recipe 8.4: Whole-grain Spaghetti with Prosciutto and Romano

This dish was really tasty – the salty prosciutto and sharp romano complement the heartiness of the pasta and the sweet garlic. I made an entire lb. of pasta and we have a lot leftover- we’ll have four more lunches from the leftovers! Romano is really tasty, if you’ve never had it. It is a hard Italian cheese and is similar in appearance to parmesan, but the taste is much sharper and stronger. Prosciutto is a thinly sliced Italian ham. It is salty and a bit sweet. Both the romano and prosciutto add delicious flavor and depth to this pasta dish.


1 lb. whole-grain spaghetti

2 tbs. freshly grated black pepper

1/2 cup olive oil

3 cloves garlic, minced

1 1/2 cups grated romano cheese

1/2 lb. thinly sliced prosciutto (get it at the deli counter!)

1/4 cup chopped parsley

1/4 cup chopped basil


Bring water to boil in a large pot. Add 1 tbs. salt and a splash of olive oil (salt to flavor the pasta and oil to prevent pasta from sticking), then add spaghetti. Boil 6-7 minutes, or until pasta is just tender. While pasta boils, prepare all other ingredients.

Stack prosciutto and slice it into thin strips. Wash and chop parsley and basil, and mince garlic.

Once pasta is cooked, drain in colander. Heat oil in pot pasta cooked in. Add garlic and allow to soften and become fragrant. Add pepper and prosciutto. Return spaghetti to pot. Add cheese, parsley, and basil. Mix well. Serve in large bowls and garnish with a bit of parsley. Enjoy hot.