3/4 cup of olive oil
1/2 cup of chopped nuts
2 tablespoons of chopped fresh parsley
2 tablespoons of freshly ground oregano
500g of bucatini
400g of clean spinach
200g of fat-cured prosciutto, cut into thin strips
150g of crumbled gorgonzola cheese
3 cloves of garlic, crushed
1 peppercorn
Salt to taste
3/4 cup of olive oil
1/2 cup of chopped nuts
2 tablespoons of chopped fresh parsley
2 tablespoons of freshly ground oregano
500g of bucatini
400g of clean spinach
200g of fat-cured prosciutto, cut into thin strips
150g of crumbled gorgonzola cheese
3 cloves of garlic, crushed
1 peppercorn
Salt to taste
1
In a large pot, bring 5 liters of water to a boil with one tablespoon of salt
Add the pasta and cook until al dente
2
Cut the spinach into small pieces and reserve
In a medium skillet, heat half a cup of olive oil over medium heat
Add the parsley, garlic, oregano, prosciutto, and crumbled cheese
Refine for three minutes
3
Drain the pasta and return it to the pot where it was cooked
Add the remaining olive oil, the mixture of prosciutto with herbs, spinach, gorgonzola cheese, and peppercorn
Mix well and check the salt
Sprinkle with chopped nuts and decorate with spinach leaves before serving.
