Prosciutto & Red Pepper Taglierini | Gennaro Contaldo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon provides a lower-fat alternative.

taglierini pasta

🥗Healthier: whole wheat taglierini

💰Cheaper: spaghetti

Whole wheat offers more fiber, while spaghetti is more accessible.

Cut 3 slices of prosciutto, leaving a little fat for flavor, into pieces slightly larger than a matchstick.

Thinly slice half an onion, preferably red, or use white if not available.

Slice 2 pieces of chili for extra kick.

Quarter and thinly slice 1/4 red bell pepper and 1/4 yellow bell pepper, removing the white part to reduce bitterness.

Remove seeds from tomatoes and cut them into small squares.

Roughly chop some parsley.

Squeeze half a lemon for acidity.

Boil salted water and add the taglierini pasta, covering it to bring it to a boil.

Heat 3 tablespoons of olive oil in a pan.

Add the sliced onion and prosciutto to the pan, followed by the chili and bell peppers, stirring them together.

Add a bit of pasta water to prevent frying the onions and prosciutto too much.

Once the pasta is ready, add it to the pan with the other ingredients.

Stir in more pasta water as needed, then add the parsley and stir again.

Grate some parmesan cheese over the mixture and stir once more.

Add a touch more olive oil and squeeze in some lemon juice.

Crisp some prosciutto in a hot pan separately for added texture and flavor, then set aside to use as a topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens