Pasta alla Sherman Oaks Recipe
I must admit that this dish is heavily inspired by one of the four classic pastas of Rome. Pasta alla Gricia features delicious guanciale and heavenly pecorino cheese. However, on a weeknight – sometimes you just do not have those ingredients on hand. But never fear, I always have prosciutto and Parmigiano-Reggiano in my kitchen, so that is good enough for me. The recipe name is an homage to my home for the last 10+ years - Sherman Oaks, located in California's beautiful San Fernando Valley. I understand that Bucatini may sound quite decadent for a weeknight meal – but this recipe seriously comes together so quickly! Also, depending on the size of your family, you will have leftovers for a few fantastic lunches to enjoy throughout the week.
- 1lb of Pasta (I highly recommend using Bucatini)
- 8oz thinly sliced Prosciutto (roughly chopped)
- (1) Cup Freshly Grated Parmigiano-Reggiano (plus more for serving)
- (1) Cup reserved Pasta Water (based on need)
- Black Pepper (lots!)
- Bring a large pot of water to a boil (salt as you see fit)
- Meanwhile – in a large skillet cook the Prosciutto on Medium-High heat, stirring every so often
- Put the pasta in the boiling water – cook about (2) minutes less than package directions – you want the pasta to be al dente
- Once the Prosciutto crisps up remove it from the skillet and set aside
- Pour about (2) tablespoons of the reserved Pasta Water into the skillet and scrape up any prosciutto bits with a wooden spoon
- Turn the heat to Medium and start putting your pasta into the skillet – I use tongs for this transfer (it’s ok if some pasta water makes itself into the skillet)
- Start adding the Parmigiano-Reggiano into the Pasta and start mixing to incorporate the cheese into the pasta
- Add more Pasta Water if it looks a little dry (a quarter cup at a time)
- Grind a bunch of Black Pepper into the pasta
- Turn the heat to Low and add the crispy Prosciutto back into the skillet and mix into the Pasta
- Turn the heat off
- Serve with a touch of more Black Pepper and Parmigiano
- Eat and repeat!
You can add Crushed Red Pepper Flakes to yours if you so choose, but I truly believe if you add enough Black Pepper that will suffice. This pasta dish is super versatile and could be paired with either red or white wine. If you prefer white – then try a nice acidic Sauvignon Blanc and for red wine – I recommend a good Sangiovese. Of course, if it’s Lent and you have given up alcohol – it tastes dynamite with sparkling water! Enjoy!