Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.

Garnish with the remaining pecorino, parsley, and basil.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pan-Roasted Chicken with Port and Whole-Grain Mustard

Recipe courtesy of Wolfgang Puck

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti Pie

Recipe courtesy of Katie Lee

Spaghetti Sauce

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword