This elegant yet simple dish of Spaghetti Rucola & Prosciutto is a celebration of minimalist Italian cooking at its finest. Al dente spaghetti is tossed in a light, emulsified sauce made from starchy pasta water, high-quality olive oil, and a generous amount of grated Parmesan cheese. The magic happens off the heat, where the vibrant, peppery bite of fresh arugula (rucola) is gently wilted into the pasta. It is then crowned with delicate, silky slices of salty prosciutto crudo, which add a luxurious depth and a satisfying savory contrast. Ready in the time it takes to boil water, this recipe is a perfect weeknight dinner that feels anything but ordinary.
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