Spaghetti with Proscuitto and Peas
Prep time: 
Cook time: 
Total time: 
Serves: 1
A recipe that demonstrates how great simple can be.
  • 60g of spaghetti or bucatini (I had bucatini in the cupboard so used that)
  • 25g of proscuitto, chopped into pieces about the size of your smallest finger nail
  • 1/8th of a brown onion, diced
  • 1/4 tsp of minced garlic (equal to a quarter of a clove)
  • 2 tbs of white wine
  • 1/4 cup of frozen peas, run under hot water
  • 1 tsp of butter
  • 1 tsp of freshly squeezed lemon juice
  • a pinch of salt and pepper
  • 1 tbs of grated parmesan cheese
  1. Pop the spaghetti or bucatini in a pot of salted boiling water and cook until nearly done - about 2 minutes less than that suggested on the packet.
  2. Heat a small skillet on medium heat and add in the proscuitto. Cook the proscuitto until it is just starting to crisp.
  3. Add the onion and cook for a couple of minutes then add the garlic and cook for another minute.
  4. Add the wine and deglaze the pan if necessary.
  5. Add in the peas and cook for a minute or two to reduce the wine slightly. It will happen fairly quickly so keep an eye on it.
  6. Remove from heat until the spaghetti is ready.
  7. When the spaghetti is ready, drain and transfer to the skillet.
  8. Using tongs make sure the spaghetti is well coated with the wine.
  9. Add the butter, lemon juice and salt and pepper and toss well until all the butter is melted.
  10. Serve topped with the grated parmesan cheese
Nutrition Information
Calories: 460
Recipe by Shrinking Single at