Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Orecchiette with Toasted Breadcrumbs
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 957
- Total Fat
- 49 g
- Saturated Fat
- 9 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 31 mg
- Sodium
- 1212 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 957
- Total Fat
- 49 g
- Saturated Fat
- 9 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 31 mg
- Sodium
- 1212 mg
Ingredients
Directions
- In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
- Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
- Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.
