Spaghetti Florentine with Prosciutto Recipe

Spinach is a staple in Florentine dishes, and this recipe features a creamy sauce with crispy prosciutto and wheat beer. The wheat beer adds just a hint of tang to the dish, tying together all the flavors.

Active preparation time: 45 minutes
Total time: 1 hour, 15 minutes
Serves: 2

¼ cup (59 ml) oil
3 oz (85 g) prosciutto
1 shallot, diced
2 Roma tomatoes, diced
2 garlic cloves, chopped
¼ cup (59 ml) wheat beer
¼ cup (59 ml) cream
10 oz (283 g) cooked spaghetti
1 oz (28 g) fresh spinach
½ lemon
Salt and pepper

In a large hot sauté pan, combine the oil, prosciutto, shallot, tomatoes, and garlic. Allow the prosciutto to become crisp and the garlic to become fragrant, then add the beer and cooked spaghetti. Once the beer has reduced, add the cream. When the cream has come to a sauce consistency, add the spinach and toss. Season to taste with salt and pepper, then squeeze one half of a lemon over the pasta and serve in pasta bowls.

Beer Suggestions: Avery Brewing Company White Rascal (Boulder, Colorado), Hoegaarden Wit Blanche (Belgium), Three Floyds Gumballhead (Munster, Indiana), or New Belgium Brewing Snapshot (Fort Collins, Colorado).

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PHOTO: MATT GRAVES