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Add a photoServings: 6
Ingredients
- 350 gm dry pasta of choice
- 1 x salt and freshly grnd black pepper
- 1 dsp extra virgin olive oil
- 175 gm black forest ham cut very thin and snipped into pcs (or possibly any cured or possibly airdried ham)
- 300 ml double cream
- 100 gm parmesan coarsely grated or possibly shaved
- 1 handf fresh parsley minced
Directions
- Heat a large serving dish (a good idea especially if you want to serve the pasta out of doors).
- Add in the pasta to a large pan of boiling salted water.
- Bring to the boil on the boiling plate then cover and cook on the simmering plate for about 12 min till al dente.
- While the pasta is cooking measure the oil into a deep nonstick frying pan and cook the ham quickly for 2 to 3 min on the boiling plate till just beginning to crisp.
- Lift out the crisp ham and keep hot.
- When the pasta is cooked drain well and put to one side.
- Bring the cream to the boil in the empty pan season well then return the pasta to the pan.
- Add in the parmesan half the ham and most of the parsley.
- Check seasoning and toss thoroughly.
- Turn into the warm serving dish and scatter with the remaining parsley and reserved ham.
- Serve at once with a green salad.
- This is wonderful to eat out of doors for a summer lunch. Go carefully with the salt as parmesan and dry cured ham may both be fairly salty already.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 124 | 76% |
| Total Fat 14.1g | 18% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 287mg | 12% |
| Potassium 78mg | 2% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 7.33g | 12% |
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