Spaghetti, prosciutto, Asiago all’aglio dolce

Adapted by


4 ounces fresh spaghetti
1 tablespoon olive oil
1 tablespoon minced garlic
2 ounces diced prosciutto cotto
English peas
1 egg yolk
½ cup grated Asiago PDO


Bring a pot of salted water to a boil. Drop in spaghetti and boil until al dente. Meanwhile, in a sauté pan over medium flame, heat olive oil. Add garlic and lightly sweat. Add prosciutto and peas and sauté until lightly warm. In a separate bowl, whisk to combine egg yolk and Asiago. Transfer spaghetti to the sauté pan and stir in Asiago mixture until the sauce becomes creamy. Adjust consistency with pasta water as needed. Enjoy!