Recipe courtesy of Lishie0729
1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves
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 sauté 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. Sauté for about 2 minutes. Remove
from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the sauté pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped parsley.
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves
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 sauté 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. Sauté for about 2 minutes. Remove
from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the sauté pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped parsley.
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