Fettuccine Aglio e Olio with Crispy Prosciutto
by Mike GeorgeFettuccine Aglio e Olio with Crispy Prosciutto
Rated 3 stars by 15 users
Category
Pasta
Servings
1
Prep Time
15 minutes
Pasta? Prosciutto? Fig? Say no more! Kick your normal pasta night up a notch with our Garlic Chili Fused Olive Oil and Fig Balsamic. Sweet and spicy flavours add new levels to your favourite comfort food. Perfect for date night or just for treating someone special.
Ingredients
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2 ounces fresh fettuccine
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3 slices prosciutto
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1 tbsp maple syrup
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3 tbsp pine nuts
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1 tbsp butter
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2 dried figs
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1 clove garlic
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1 tbsp salt
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1 tbsp Aurelius Garlic Chili Fused Olive Oil
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½ tbsp Aurelius Fig Balsamic Vinegar
Directions
Preheat the oven to 350 ºF.
Lay the prosciutto on a baking sheet and glaze with maple syrup. Bake the glazed prosciutto until crispy and allow to cool down before roughly chopping them into small pieces.
Chop the dried figs into a fine dice.
In a pan, melt the butter and toast the pine nuts until they are golden brown. Remove the pine nuts from the pan and toss the chopped figs, sauteing them until they soak up the butter and soften slightly.
In a pot, bring salted water to a boil and cook the fettuccine until they are al dente. In a pan, add the chili oil, the minced garlic clove, and cooked fettuccine and toss until the garlic is fragrant.
Plate the pasta and garnish with the toasted pine nuts, crispy prosciutto, bloomed dried figs, and a drizzle of fig balsamic vinegar.
Recipe Note
This recipe is definitely on top of the comfort food list.