Spaghetti with Garlic and Prosciutto

In Italy this simple dish is known as aglio (meaning garlic pasta) and is a popular summer lunch meal with great flavors (even college kids will have these basic ingredients in the house).  After finding a recipe like this I made a few adjustments like the addition of a protein (I use prosciutto but you can use pancetta as well, the difference is prosciutto has more of a salty flavor which goes well with the spiciness of the red pepper flakes and garlic).  Again, this is a very easy meal and very flavorful (Just Good Food) so enjoy and  comment on the blog, ask questions, provide feedback!

Recipe:

16 oz whole wheat spaghetti
4 oz prosciutto (or pancetta)
3 cloves of garlic
3 tbsp olive oil
2 teaspoons red pepper flakes (additional for garnish)
tablespoon fresh oregano and parsley (preferred dried will be fine)
salt and pepper
1/4 cup parmesan cheese

Directions:

First, boil a large pot of water (no need to season with salt, the pasta already has enough flavor I don't understand why chefs think they must do this).  While the water is boiling, warm a large skillet with 2 (of the 3) tbsp of olive oil and mince the garlic and toss in with the fresh oregano and red pepper flakes and cook for about 2 minutes (you don't want to brown the garlic).  I had my meat sliced thinly (you could also do cubed) and cut into tiny bite-size pieces.  After the garlic is cooked toss the meat in the pan and cook until browned (about 4 minutes) continually stirring.  After this is done let sit on low to keep warm until the pasta is done.
Once the water is boiled add the pasta with a little olive oil (this keeps the pasta from sticking).  Once the pasta is done add in a big bowl and pour remaining tbsp or so of olive oil on the pasta and mix well.  Toss in the garlic, spices, and meat with the pasta adding the parmesan cheese and salt and pepper to taste.
Serve garnished with fresh parsley, cheese, and additional red pepper flakes.  Very good, and a quick meal at 20 minutes!