One of the best things about living in Chicago is the food. on every corner there is something cure your hunger craving. That said, 25 years ago finding a great Italian restaurant was around the corner from my first apartment. At times, I felt like it was too close because Geppetto’s had a pasta dish similar to my Spinach Prosciutto Garlic Bucatini. Technically, I recreated this recipe when I moved further away. Hey, you gotta do, what you gotta do!
Spinach Prosciutto Garlic Bucatini
Besides pasta dishes, Geppetto’s made marvelous pizza. The restaurant closed its doors permanently in February 2020. Even then restaurants were having a hard time to the changing restaurant scene. That was even before Covid and delivery services. Nothing like food that touches your soul and brings back wonderful memories.
This pasta dish is super easy to prepare so long as all your ingredients are prepped. Like I said, this meal comes together quickly. If your family is waiting, tell them dinner in 30 or less and you’ll be telling the truth.
Spinach Prosciutto Garlic Bucatini
Start by cooking pasta according to package directions. Do not go cook past al dente since pasta will be reheated in sauce later. Reserve 1/4 cup pasta water, drain and rinse in cold water and set aside. In a large skillet crisp prosciutto then remove to plate.
Now, melt butter and add in garlic but do not brown. Stir spinach and wilt which takes only a few minutes. Add prosciutto and pasta, tossing to coat. Sprinkle in cheese and add in reserved water and heat through. Serve immediately with additional cheese and parsley if desired.
Spinach Prosciutto Garlic Bucatini
Geppetto’s made this dish with linguine yet I use what I have even fettucine or bucatini. The sauce is light and the spinach adds freshness. The saltiness of the prosciutto makes this pasta next level and enough to say Wow! Using more prosciutto is not better. I’d recommend serving this dish for friends and family dinner with salad and a light dessert. You just can’t go wrong. Geppetto’s you are definitely missed. Happy Cooking!
Spinach Prosciutto Garlic Bucatini
Spinach Prosciutto Garlic Bucatini
12 oz. box dried Bucatini pasta
3 oz. package Prosciutto, roughly chopped
5 oz. package baby spinach, washed and dried
10 T. unsalted butter, sliced
6 garlic cloves, finely minced
½ t. fine sea salt or to taste
½ – 1 t. red pepper flakes
½ t. freshly ground black pepper
½ cup grated Parmigiano Reggiano plus more for serving
2 T. chopped fresh parsley, optional
Bring a large pot filled with water to boil, adding in pasta and cooking according to package directions for al dente. Reserve ¼ cup pasta water and drain pasta, rinse in cold water and set aside.
In a large skillet, melt 1 T. butter over medium heat. Add in prosciutto and fry until crisp, about 3 -5 minutes. Remove to plate and set aside.
Using same skillet, add in remaining butter to melt. Stir in garlic and cook for about 1 minute or until fragrant. Do not brown.
Stir in spinach, tossing to wilt. Remove skillet from heat and add in prosciutto, salt, red pepper, and black pepper.
Add in pasta and return to heat. Toss pasta in garlic butter sauce. Pour in reserved water and toss with Parmigiano Reggiano until combined and heated through.
Divide pasta between serving dishes and top with additional cheese and parsley. Serve immediately.
Makes 4 servings.
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