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While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
Garnish with the remaining pecorino, parsley, and basil.
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Orecchiette with Toasted Breadcrumbs
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By mandysix
Philadelphia
on July 02, 2012
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I made this dish and it was so devine, perfecto........
By dehlers
on August 27, 2011
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Easy to make and family loves the flavor. We subsitituded bacon and parmesan and stil came out quite nice.
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