Region: Italy
Category: Pasta with Pork
Season: Summer
Difficulty: Easy and Quick
In Italy, what we call boiled ham is called prosciutto cotto and what we call 
prosciutto is prosciutto crudo, and when you're in a salumeria (delicatessen) in Italy you will need to specify. This is a mild yet flavorful pasta dish ideal for serving to young palates. The prosciutto gives the spaghetti that extra touch of flavor to make it interesting.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1/4 cup extra-virgin olive oil or butter or both
2 small zucchini or yellow summer squash, chopped
2 ounces prosciutto, chopped
2 ounces cooked ham, chopped
1/2 teaspoon fresh or dried thyme
1 pound spaghetti
Freshly grated Parmigiano-Reggiano cheese to taste
1. In a large skillet or flame-proof casserole, heat the olive oil and/or melt the butter over medium heat, and when the bubbling butter (if using) subsides add the zucchini and cook for 3 to 4 minutes, stirring. Add the prosciutto and cooked ham and cook for another 3 minutes, stirring. Sprinkle with thyme, stir, and set aside.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the skillet and toss with the two hams and zucchini. Serve immediately with parmigiano cheese.
Variation:
Note:
Posted: 12/21/2006