Ingredients with Measurements:
- 1 pound fregona pasta
- 4 ounces prosciutto, sliced
- 8 ounces fresh mozzarella, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking prosciutto and mozzarella
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fregona pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the sliced prosciutto to the skillet and cook for 2-3 minutes until crispy.
4. Add the diced mozzarella to the skillet and stir until melted and combined with the prosciutto.
5. Drain the cooked pasta and add it to the skillet with the prosciutto and mozzarella. Toss to combine.
6. Season with salt and pepper to taste.
7. Serve the fregona with prosciutto and mozzarella in bowls, topped with chopped fresh basil and grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 59g
- Protein: 28g
Substitutions for ingredients:
- Fregona pasta can be substituted with any other short pasta shape.
- Prosciutto can be substituted with cooked bacon or pancetta.
- Fresh mozzarella can be substituted with shredded mozzarella or any other melting cheese.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use different herbs such as parsley or oregano instead of basil.
- Make it vegetarian by omitting the prosciutto and adding sautéed mushrooms or zucchini.
Tips and tricks:
- Be careful not to overcook the pasta, as it can become mushy.
- Use high-quality prosciutto and mozzarella for the best flavor.
- Reserve some pasta water to add to the skillet if the sauce is too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fregona with prosciutto and mozzarella in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fregona with prosciutto and mozzarella in individual bowls or on a large platter for sharing.
Garnishes:
- Top with chopped fresh basil and grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables such as broccoli or asparagus
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil or a splash of cream to the skillet.
Food safety advice:
- Make sure to cook the pasta and prosciutto to the recommended temperatures to avoid any foodborne illnesses.
Food history:
- Fregona is a type of short pasta that originated in Italy.
Flavor profiles:
- Salty from the prosciutto, creamy from the mozzarella, and slightly spicy from the red pepper flakes.
Serving suggestions:
- Serve the fregona with prosciutto and mozzarella as a main dish for dinner or lunch.
Related Categories
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Region: Italian