Fusilli with Crispy Prosciutto, Spinach, and Butter Sauce
Serves: 4 servings
 
Ingredients
  • 8 ounces fusilli col boco (long fusilli)
  • 5 tablespoons butter
  • 1 large clove garlic
  • 4 ounces prosciutto, sliced thin
  • 2 large handfuls spinach
  • ½ cup freshly grated freshly grated Parmigiano-Reggiano
Instructions
  1. Fill a large pot with water. Generously salt and bring to a boil. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter over medium heat in a large skillet. Add garlic and prosciutto strips, and cook until they have have lost their raw color and begin to crisp, about 5 minutes or less. Add spinach, stir, then remove from heat.
  3. When pasta is al dente, drain briefly, leaving the noodles still fairly wet. Add pasta to skillet with butter, spinach, and prosciutto mixture. Toss to combine, and let spinach wilt slightly. Serve immediately and top with Parmigiano-Reggiano.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/fusilli-with-crispy-proscuitto-spinach-and-butter-sauce/