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Spaghetti with prosciutto, radicchio & rosemary


  • Cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well.
  • At the same time, cut the prosciutto and radicchio into even-sized ribbons.
  • Then heat a little oil in a heavy-bottomed pan and gently sauté the garlic with half of the prosciutto and radicchio, along with the rosemary for about 1 min.
  • Toss the remaining prosciutto and radicchio with the sautéed mixture, pasta, a little salt, a decent amount of ground pepper, the butter and plenty of parmesan.
  • Serve in individual bowls with more grated parmesan sprinkled on top, if you like.


  • 400 gm spaghetti
  • sea salt & freshly ground pepper
  • 6 slices prosciutto
  • 1 head radicchio
  • olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp fresh rosemary leaves
  • a  few dollops of butter (optional)
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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