Shared Recipes: Prosciutto Con Spaghetti

Prosciutto Con Spaghetti
Plated Prosciutto

PCS Recipe Card

This recipe is from  Thank You Mr. Columbus: The Choice Cuisine of Italy, originally published in 1956. My friend Mark supplied the image above from a meal he planned in celebration of Columbus Day.
• 4 oz elbow spaghetti
• 1/4 c olive oil
• 1/4 c chopped onion
• 2 Tsp. chopped parsley
• 1/2 lb prosciutto, Italian ham
• 1/2 c Marsala or Sherry
• 1/4 c stock
• 1/2 t salt
• 1 pt béchamel sauce
• 1 can button mushrooms
• 1 t capers
• 1/4 t oregano
• Buttered bread crumbs
• Grated Parmesan cheese

Add 2 t salt and spaghetti to 3 c boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Brown onion and ham in oil. Add parsley, marsala, stock and salt. Simmer covered for 5 minutes. Stir mushrooms into béchamel and both into ham mixture. Drain spaghetti. Pour spaghetti and ham mixture into casserole. Sprinkle with crumbs and bake in 350 degree oven for 30 minutes, add cheese.

Thank You Mister Columbus

Published in 1956


  1. Yummy!

  2. These two recipes look delicious!

    XXX Linda

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