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Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto Recipe

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

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Average Rating:

Total Reviews: 333

Showing 21-30 of 333

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  • on December 10, 2010

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    The smoked mozzarella, proscuitto and asparagus are a great flavor combo. Using a little bit of the pasta water creates the perfect sauce. I also added a few halved grape tomatoes with the asparagus. Easy, but elegant!

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  • on December 01, 2010

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    Thank you, Giada, for another delicious recipe! Unfortunately I could not find any smoked mozzarella, I'm sure it would have even been tastier. It was a nice change from pasta recipes that require some type of sauce. I will definitely make this again!

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  • on September 21, 2010

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    I felt like the parts on their own were great, but as a whole, it needed something else. Maybe I didn't use enough pasta water? Or perhaps I just like my pasta with sauce...

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  • on September 12, 2010

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    This is one of my favorites by Giada. I recommend getting high quality prosciutto because the first time I didn't and it was kinda difficult to slice up. I also think this dish is better with Penne or a small pasta like that because I feel like it makes mixing easier and I am not a great cook so I'll take all the help I can get. But seriously, I ate this until my belly ached. Go for it.

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  • on September 10, 2010

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    I made this for my husband and two young boys and everyone loved it! I agree with Andrea, the cheese is better in chunks - I used regular mozzarella, not smoked and it was great! I will be making this again and sharing it with friends! Thanks Giada for another easy and great tasting recipe!

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  • on July 09, 2010

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    This is my go-to pasta recipe that I always come back to. The other, is Rachael Ray's Peasant Pasta which is equally good. What's nice about this recipe is it is easy to make, comes together relatively quickly and has a totally unique flavor. It's more special than your run-of-the-mill spaghetti. I recommed a good quality prosciutto, I like San Daniele when I can find it otherwise, proscuitto di Parma works just as well. Make sure to cook your asparagus a little al dente and use FRESH basil and a good quality olive oil. It makes all the difference. Also, make sure to reserve some pasta water, you will need it, as there is no "sauce" and the pasta water brings everything together, providing much needed moisture and creaminess. If you don't serve immediately, your cheese will melt and get all gooey on you, which is good, but to me, it's better when the cheese remain in nice little pieces, and this also prevents the spaghetti from sticking together when you serve. You and your family will love this I promise! :

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  • on June 16, 2010

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    Grill the asparagus, a "Foreman" type grill work well too.

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  • on April 29, 2010

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    Outstanding! So simple, so few ingredients, yet totally delicious. Also pretty foolproof-I followed the instructions and it came out perfect the first time.

    My only changes-the recipe is a bit heavy on asparagus, so I will probably use only 1 1/2 pounds next time. I also subbed whole-wheat linguine for spaghetti, which I think was a great choice.

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  • on April 12, 2010

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    This was a very savory tasting dish. My husband really liked it and even requested to have it again, which he never does with pasta dishes. Will definately make again, but next time I'll probably add a little bit of grilled chicken.

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  • on April 07, 2010

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    Years ago my best-friend and I found this recipe through this website, made it and loved it. It's only now on this rainy day that I thought to myself, 'I really need some of that asparagus/prosciutto pasta with the smoked mozzarella.' I had to return and give 5-stars. Something so simple that causes such a hunger should be treasured forever. Thank you Giada.

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