Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Family Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (330)

RECIPE
COMMENTS & REVIEWS(330)

Cook Time:
15 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Directions

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

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Comments & Reviews

recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
jenny bow, NH 11-22-2009
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Love the asparagus!
Rated: 4 stars out of 5

I made this and my 16month old devoured it. I made it a cream sauce using Giada fettuccine alfredo recipe.
recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
Megan Chicopee, MA 11-15-2009
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Awesome
Rated: 5 stars out of 5

The whole family loves this recipe!
recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
Mont marina, CA 10-18-2009
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Very smokey
Rated: 4 stars out of 5

This dish turned out to be a yummy one. A few suggestions I would make: lessen the amount of oil, it was a bit too greasy... (especially when re-heated). Throw the prosciutto in after the garlic, this will give it a crunch. Also, it would be fabulous with fresh mozzarella, instead of smoked, either way would still taste just as great. The smoked mozzarella might be overwhelming for some. I recommend using a high quality brand so that you don't get that "chemical smoke" taste. Overall, very tasty and I will repeat!Read more
recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
Janet Buena Park, CA 08-11-2009
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Good Stuff
Rated: 4 stars out of 5

This was a good meal. Pretty tasty. I loved the asparagus with the pasta... very delicious. The mozzarella clumped because... half was grated and half was hand shredded, so I recommend grating it all. I put the prosciutto in the pan after the garlic so that it would crisp a little. I thought that made it pretty tasty. Not a bad meal at all.Read more
recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
JENNY AUSTIN, TX 08-05-2009
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Love, Love, Loved it!!!
Rated: 5 stars out of 5

I made this dish and it was fabulous. I substituted a mixture of butter and olive oil and used chicken stock instead of the... pasta water to create the sauce. I also added some parmesan cheese at the end. My husband loved it so much that the next day he chose to have leftovers instead of a steak!!! That's saying alot for a "meat and taters" guy. Will absolutely make this again.Read more
recipe Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
ED Lake Placid, NY 07-20-2009
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a keeper
Rated: 5 stars out of 5

I've been making this for a while now using the recipe from the cookbook - but since I'm at work, I was glad I could find... this one on line so I could stop to get the ingredients on the way home. I've always used penne, like in the book, but I might try something thinner this time since the asparagus I need to use up is really, really thin. Haven't read all the reviews, but I see some folks don't like the cheese clumping -- you might want to run it through a grater if you want it distributed more evenly. I love the smokiness of the cheese, but if your brand is too strong, try going half 'n' half with regular mozzarella. I might substitute regular ham tonight, too - it's cheaper! Read more