This rich and tasty pasta recipe is probably one of the easiest to make, and one of the most luxurious if made with the best Italian Prosciutto Crudo.
The two most known prosciutto crudo in Italy are prosciutto di Parma, from Parma in the Emilia Romagna region and prosciutto di San Daniele from the town of San Daniele del Friuli in Friuli-Venezia Giulia, the region where I am from.
These two towns have the longest tradition of curing ham in Italy. Many non-Italians know Parma ham but, the prosciutto di San Daniele is worth a try, believe me! (Francesca)
Pasta with Parma Ham
|Preparation Time: 20 min|
- 320g (11oz) Spaghetti
- 200g (8,8oz) of Prosciutto Crudo, in a single slice
- 1 1/2 tbsp breadcrumbs
- 200g (8,8oz) butter
- 2 tbsp EVO oil
- juice of 1/2 lemon
- salt and Pepper
- Chop finely the slice of Prosciutto Crudo.
- Melt the butter in a large skillet, over medium heat.
- When the butter is melted, add the chopped Prosciutto Crudo and let it simmer gently until the ham begins to sizzle.
- Add the lemon juice.
- Add the breadcrumbs and cook, stirring often, until the crumbs are deep golden, about 3 minutes.
- Fill a big pot with water and bring to a boil. When it is boiling add salt (about 20g, or 3.5 tsp, for 3 lt of water). Cook the Spaghetti in the boiling water according to the package instructions, until al dente.
- Reserve 1/2 cup of the cooking water and drain the pasta.
- Immediately return the pasta to the pot over medium-low heat, add the sauce and toss to combine very well. If necessary, add some of the reserved cooking water to moisten and 2 tbsp of EVO oil. Serve sprinkled with Parmigiano Reggiano (optional).