Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)

Ingredients

• 0.3 cup basil leaves fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 0.3 cup olive oil extra-virgin
• 6 ounces pecorino grated
• 2 tablespoons colored peppercorns mixed
• 6 ounces pancetta thinly sliced chopped
• 1 pound whole-grain spaghetti whole-wheat or

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
4. Heat a small, heavy-bottomed skillet over medium-high heat.
5. Add the peppercorns and toast for about 20 to 30 seconds.
6. Add the oil and cook for 1 minute.
7. Remove the pan from the heat.
8. Drain the pasta reserving about 1/2 cup of the pasta water.
9. Transfer the spaghetti to a large serving bowl.
10. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta.
11. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
12. Garnish with the remaining pecorino, parsley, and basil.