Whole-grain spaghetti with pecorino, prosciutto and pepper

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Ingredients

  • 450g whole-grain (or whole-wheat) spaghetti
  • 2 tbsp mixed coloured peppercorns, coarsely ground
  • 60ml extra-virgin olive oil
  • 170g grated pecorino
  • 170g thinly sliced prosciutto, chopped
  • 30g fresh flat-leaf parsley
  • 30g chopped fresh basil leaves

Use imperial measurements

Method

How to make Whole-grain spaghetti with pecorino, prosciutto and pepper

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

2) Whilst 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.

3) Drain the pasta reserving about 125ml of the pasta water. Transfer the spaghetti to a large serving bowl. Add the 110g of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, parsley, and basil. Toss well to combine all ingredients.

Garnish with the remaining pecorino, parsley, and basil.

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