Pasta alla Gricia
Pasta alla Gricia
Submitted by Chef Mike Kenat
Potatoes, Pastas and Grains
Ingredients
- 20 oz. desired medium- cut pasta, cooked al dente (rigatoni, cavatappi etc.)
- 12 oz. prociutto small dice
- 1 tablespoon shallot, minced
- 1 tablespoon garlic clove, minced
- 2 teaspoons of fresh parsley, minced
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 3 tablespoons Fustini's Sicilian Lemon balsamic
- Kosher salt and freshly ground black pepper
- 6 oz. Grana Padano Cheese
Directions
- In a medium sauté, pan, slowly cook prosciutto until crispy. In the same pan, add olive oil, garlic, and shallots and begin to sweat.
- Add balsamic to the mixture and 2 oz of grana Padano cheese to incorporate into a sauce. Add pasta to the sauce and mix until well incorporated, season heavily with black pepper, and adjust salt as needed. Add prosciutto back to pasta and top with more grana Padano cheese. Serve immediately.
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