Main content

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.


  • 140g Dry Spagetti

  • 1 tsp Garlic

  • 2 tsp Olive Oil

  • .25 Cup Peccorino

  • 4 Long Rashes Prosciutto

  • 2 Eggs

  • 150g Rocket


  • 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

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings