Strozzapreti with Pecorino, Prosciutto & Greens

In a hurry? I’ve got you — recipe below.

This strozzapreti pasta recipe has been tucked into my notebook for years—quietly waiting, like so many of the best recipes do. And when I finally brought it back to the table, it felt just as special as the first time I made it.

It’s silky, savory, and deeply comforting in that unmistakable Italian way—where a handful of simple ingredients come together to create something that feels far greater than the sum of its parts. Think of it as a meeting point between cacio e pepe and carbonara, with a brothy, almost risotto-like finish and a touch of green to brighten everything up.

Salty prosciutto, sharp pecorino, rich egg yolks, and tender greens wrap themselves around each twist of pasta. It’s rustic but elegant, and surprisingly quick to pull together.

A Little Story from My Kitchen

This dish takes me back 14 years—to a garden party we hosted for my daughter before she left to study abroad in Milan.

We set a long table outside, scattered with sunflowers, and lingered over dinner as the light softened into evening. This pasta was part of that meal—the kind of dish that feels both celebratory and comforting at the same time.

The name strozzapreti always makes me smile. It loosely translates to “priest strangler,” and like many Italian food names, it comes with a bit of folklore. One story goes that priests, who often collected taxes from rural families, were served this pasta—and it was so delicious they ate it too quickly, as if they might choke on it. Another version suggests housewives “cursed” the priests while rolling the dough.

Either way, it’s a reminder that food carries stories—not just flavors.

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A Little Note from My Kitchen

This recipe originally appeared on The Kitchn, though I wasn’t able to track down the exact version again. What stayed with me was the technique and the feeling of the dish—and over time, I made it my own.

I scaled it down, adjusted the ratios, and used lupin-based pasta for a more blood sugar–friendly version. I also found that finishing the sauce briefly on the stove helped create that creamy, velvety texture the original was going for.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Strozzapreti with Pecorino, Prosciutto & Greens

Servings: 2

Prep Time: ~10 minutes

Cook Time: ~15 minutes

Total Time: ~25 minutes

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What You’ll Need

• 4 ounces lupin strozzapreti pasta (I used Chef’s Kiss brand)

• ½ cup broth

• 4 egg yolks

• ½ cup freshly grated Pecorino Romano cheese

• 2 teaspoons freshly ground black pepper

• 1 teaspoon flaky salt (such as Maldon)

• Sea salt for the pasta water

• About 1–2 cups chopped greens (escarole, kale, or chard)

• ¼ pound prosciutto, torn into bite-size pieces

  
  

Let’s Make It

1. Cook the pasta and greens: Bring a large pot of water to a boil and add a generous pinch of sea salt. Add about 1–2 cups of chopped greens (such as escarole, kale, or chard) and let them soften slightly. Then add 4 ounces of lupin strozzapreti pasta (I used Chef’s Kiss brand) and cook until just past al dente—about 7 minutes for lupin pasta.

2. Warm the broth: While the pasta cooks, pour ½ cup of broth into a small saucepan and warm over low heat until just simmering.

3. Mix the egg and cheese: In a large bowl, whisk together 4 egg yolks, ½ cup freshly grated Pecorino Romano cheese, 2 teaspoons freshly ground black pepper, and 1 teaspoon flaky salt (such as Maldon) until fully combined.

4. Combine pasta and egg mixture: Reserve a splash of pasta water if needed, then drain the pasta and greens quickly. Immediately transfer the hot pasta and greens into the bowl with the egg mixture. Toss gently, letting the heat from the pasta start to create a creamy sauce.

5. Finish with broth: Pour the warm ½ cup broth over the pasta and toss everything together. If the sauce looks loose or soupy, return the mixture to the stove over medium heat for about 1 minute, stirring constantly, until it thickens into a silky, cohesive sauce—be careful not to scramble the eggs.

6. Serve: Divide the pasta between bowls and top each portion with ¼ pound of torn prosciutto. Serve immediately.

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Low Sodium Option

• Skip the 1 teaspoon flaky salt in the sauce—you won’t need it with the cheese and prosciutto

• Lightly salt the pasta water (just a small pinch instead of a full handful)

• Use a low-sodium broth (or dilute regular broth with a splash of water)

• Keep the Pecorino, but use a slightly lighter hand (about 1/3 cup instead of 1/2 cup)

• Use less prosciutto (about 2–3 tablespoons per bowl) so you still get that savory bite without overwhelming the dish

• Add extra greens and a squeeze of lemon at the end to brighten everything and balance the richness

You’ll still get that silky, savory pasta—just with a little more balance.

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Why This Works

Egg + cheese magic: The yolks and Pecorino create a luxurious, creamy sauce without needing cream.

Broth boost: Adds depth and silkiness, giving the dish a slightly looser, more elegant texture than traditional carbonara.

Balanced richness: The greens cut through the richness and bring freshness to every bite.

Lupin pasta advantage: Higher protein and lower carbs, while still delivering that comforting pasta experience.

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Quick Variations

Different greens: Try kale, Swiss chard, or even spinach.

Extra richness: Add a bit more Pecorino.

Vegetarian version: Skip the prosciutto and add toasted mushrooms or walnuts for depth.

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Nutrition Estimate (Per Serving)

Calories: ~420

Fat: 24g

Protein: 32g

Total Carbohydrates: ~16g (varies by pasta used)

Fiber: ~6g

Silky, savory, and steeped in story—this is the kind of pasta that turns a simple meal into a memory.