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Fresh flavours pasta

I saw something similar in a cooking mag, I saw the picture and had a go.
Spagetti in garlic and pecorino topped with rocket, a poached egg and crispy prosciutto.



  • 1.

    Cook spagetti as per packet instructions.

  • 2.

    Cut Prosciutto rashes in half

  • 3.

    Crisp Prosciutto under grill at high heat (time of cooking will vary depending on your grill so watch it doesn't burn)

  • 4.

    Poach two eggs (I prefer the whirlpool method)

  • 5.

    Put Olive oil into a heated pot with Garlic, slightly brown garlic take off heat

  • 6.

    Add cooked spagetti to garlic pot and rotate through oil and garlic

  • 7.

    Add Peccorino to spagetti and stir through

  • 8.

    Plate up spagetti into deep dishes or large bowls.

  • 9.

    Top with rocket

  • 10.

    Add poached egg, break open so yoke flows out

  • 11.

    Finish with your crispy prosciutto.


The fresher the egg the better the whirlpool method works
You can wilt the rocket but I like it peppery and crisp
This dish plates very nicely but once served mix everything through

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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Fresh flavours pasta.


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