Pasta comfort

Here is a recipe for a pasta dish that has become one of out favorites this winter: it’s easy and quick, which makes it perfect for work nights, when you want something comforting and tasty, but have little energy for cooking. It is a mix between spaghetti caccio e pepe (the Roman dish make with dried pasta, most often spaghetti, and cheese and black papper) and a grilled cheese and prosciutto sandwich, two of my all-time favorite meals.

Viktorija’s cheese and prosciutto spaghetti

Serves: 2 people, with leftovers for lunch the next day

½ package spaghetti
½ cup prosciutto, chopped
3 Tbs. half and half (or heavy cream)
1 ½ cups cacciocavallo (or other firm yellow cheese with strong flavor such as Parrano), grated
Pecorino Romano to taste, grated
Salt and pepper

Cook the pasta al dente (making sure to add plenty of salt to the cooking water). In the meantime, chop the prosciutto and brown it in a pan (Do not add oil; the prosciutto should have enough fat to brown and become crispy without burning). Add the half and half and when it’s warmed through, add the cooked pasta, and make sure it’s coated with the liquid in the pan. Serve immediately, sprinkled with the cacciocavallo, the Pecorino Romano and freshly-ground black pepper. The hot pasta should melt the cheese.

Enjoy with a nice glass of Italian red wine. We usually drink Valpolicella, our house wine.