Cooking Instructions
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Step 1
Cook the
Spaghetti (225 g)
al dente and drain once cooked.
Step 2
Add 2 Tbsp of
Olive Oil (30 mL)
and give it a mix. Set aside.
Step 3
Heat 1 Tbsp of
Olive Oil (15 mL)
on a skillet and toast the
Pine Nuts (75 g)
until golden brown. Transfer to a bowl and set aside.
Step 4
Heat 2 more Tbsp of
Olive Oil (30 mL)
on a skillet over medium-high heat and add the sliced
Garlic (4 cloves)
. Cook until it shows color.
Step 5
Add the minced
Garlic (8 cloves)
and sautée. Then add the
Crushed Red Pepper Flakes (5 g)
, a Tbsp of
Olive Oil (15 mL)
, and the
Prosciutto (170 g)
. Stir for about a minute.
Step 6
Add the roasted pine nuts,
Fresh Basil (10 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
, then lower the heat.
Step 7
Add the pasta to the pan and give it a thorough stir mixing all the ingredients.
Step 8
Top with the sliced
Parmesan Cheese (to taste)
and extra basil.
