Monk's Medley: A Homage to Osteria Francescana

Instructions

1. 1

   Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with 1 tablespoon olive oil, 1 clove sliced garlic, a pinch of salt, and pepper. Roast for 15-20 minutes, or until tomatoes are softened and slightly burst. Set aside.

2. 2

   In a cold skillet, add diced prosciutto or pancetta. Cook over medium heat until crispy. Remove prosciutto with a slotted spoon, leaving rendered fat in the pan. Add pine nuts to the same pan (or a separate dry pan) and toast over medium-low heat until golden brown, stirring frequently. Remove and set aside with the prosciutto.

3. 3

   Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Before draining, reserve 1.5 cups of pasta cooking water.

4. 4

   While pasta cooks, in a large, wide skillet (large enough to hold the pasta), add 2 tablespoons of butter, 2 cloves sliced garlic, and red pepper flakes (if using). Sauté over medium-low heat for 2-3 minutes until fragrant.

5. 5

   Drain the pasta and immediately add it to the skillet with garlic butter. Add 1/2 cup reserved pasta water, Pecorino Romano, and Parmigiano Reggiano. Toss vigorously with tongs, adding more pasta water a tablespoon at a time as needed, until a creamy, emulsified sauce forms. The starch from the pasta water and cheese will create the sauce. Add remaining butter cubes and continue tossing until melted and incorporated. Season with plenty of freshly ground black pepper.

6. 6

   Gently fold in the roasted cherry tomatoes and most of the fresh basil into the pasta. Divide the pasta among serving bowls. Garnish each serving with crispy prosciutto, toasted pine nuts, and remaining fresh basil. If using, add a dollop of fresh ricotta or a torn piece of burrata to each bowl. Drizzle with extra virgin olive oil and a final grind of black pepper. Serve immediately.