Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 4 servings
1 Package linguine
1 Tablespoon olive oil
4 Oz prosciutto di Parma, chopped
1 Teaspoon red pepper flakes
2 Cloves garlic minced
4 Oz arugula
2 Teaspoons parsley, chopped
2 Oz Parmesan cheese freshly grated
1 Cup Water reserved pasta cooking water
Bring a large pot of water to a boil over high heat. Generously salt the boiling water. Cook the pasta, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta, reserving about ½ cup of the pasta water.
Meanwhile, in a large frying pan over medium heat, warm 1 tablespoon of olive oil and the prosciutto and cook until crispy. Add the garlic and red pepper flakes and sauté until just fragrant, being sure not to burn the garlic.
Remove from heat and add the arugula and the drained pasta and toss to combine (the heat of the cooked pasta will gently wilt the arugula).
Add any amount of the pasta water to loosen the sauce. Garnish with parsley and freshly grated Parmigiano-Reggiano cheese.
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