Pea, Asparagus, & Crispy Prosciutto Cacio e Pepe
Pea, Asparagus, & Crispy Prosciutto Cacio e Pepe. The Cacio e Pepe of the spring and the perfect seasonal twist on a classic, filled with buttery peas and asparagus, crispy prosciutto, lots of Parmesan cheese, and alllll that fresh cracked black pepper. Topped with basil leaves for the perfect herby touch. Creamy, cheesy, deliciousness. Happy springtime pasta season guys !!
Everyone looooves Cacio e Pepe…I mean its kind of hard not to. It is a big time staple pasta dish in our house. But since we make it so often, we have to change it up every now and then. So tonight we are taking this classic to a whole new level of springtime goodness. It looks and tastes just about as springtime as it gets. And today is a perfectly sunny day to be enjoying this dish.
Creamy and cheesy just like the classic. But with the addition of peas, asparagus, and crispy prosciutto. All the classic springtime veggies with the crispy prosciutto is the perfect combination. Garnished with a little fresh basil. It’s definitely one of those melt in your mouth kind of pasta dishes and like I said…who doesn’t love Cacio e Pepe?
Springtime and summer pastas are pretty much just my favorite. You can get so creative with the fresh veggies, the flavors, and the colors. It’s hard not to love eating them and I also I kind of love photographing them. They always come out so pretty.
Tonight the weather is finally a little nicer and a little warmer. So this is the perfect dish to end my day with. And the weather this weekend is looking pretty nice too which is perfect because I definitely have some plans outdoors. Happy mid week spring night guys !!
Ingredients
6 tablespoons butter; divided
1 bunch asparagus; cut into pieces
1 cup fresh peas
salt
1 1/2 teaspoons fresh cracked pepper
1/4 pound prosciutto
2 tablespoons olive oil
1 pound bucatini
1/4 cup pecorino romano; grated
1/4 cup parmesan; grated
fresh basil leaves for serving
Directions
In a large skillet, heat 2 tablespoons of butter. Add the asparagus and peas. Season with salt. Cook for about 2 - 3 minutes. Remove the asparagus and peas to a bowl and set aside. Add the remaining 4 tablespoons of butter and black pepper. Cook until toasty for about 2 - 3 minutes. Set the skillet aside and keep warm.
In a non-stick skillet, heat the olive oil. Add the prosciutto and fry on each side until crispy for about 2 - 3 minutes. Set aside.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the bucatini to the skillet. Toss to coat over low heat. Add the asparagus, peas, pecorino romano, and parmesan. Add cooking water as needed, continue to cook until sauce has thickened.
Serve topped with crispy prosciutto and basil.
