Easy , peasy , spaghetti

It seems that every day our lives are always rushed, hurried and under far too much pressure. We seem to be running from one meeting to another or from one children’s club to another whilst constantly watching the clock. Sometimes we need that instant meal when time is against us, the fix that everyone loves when we return home from our busy day, the meal that adds an instant sense of warmth to our heart and satisfaction to our belly. With four children in tow to feed you may be able to appreciate my constant need to have dinner on the table presto! Pasta is my saving grace, my kitchen staple saviour on so many nights of the week. 

When pasta is paired beautifully with the freshness of lemon and the salty sweetness of Parma ham it is simple yet perfect, I assure you this will be a ‘Go to’ recipe for your busy family weekday kitchen. I adore Parma ham straight from the fridge (thinly sliced) as my late night fridge raid treat, draped over some Pugliese bread with a little olive oil or filled into a delicious panino with some fantastic provolone piccante (an Italian hard, spicy cheese). However when Parma ham is fried off for a few minutes it releases a fantastic sweetness and intense aroma which leaves me eating it straight from the pan, fingers first. So good!! Try this recipe from the fridge to the dinner table in under 13 minutes! Ready, steady, spaghetti………….

Serves: 4

Preparation: 5 mins

Cooking: 10 mins

350g Spaghetti or bucatini

4 tbsp. Extra Virgin Olive Oil (Extra to drizzle)

2 garlic cloves, peeled, crushed

230g Parma ham, sliced into pieces, more is welcomed

1 lemon, zest & juice

Small bunch parsley, roughly chopped, stalks and all

Black pepper, twist

Pinch chilli, optional

80g Parmesan / Parmigianno, grated , add more at the table too.

  1. Place a large pan of water onto boil, once boiling salt well.
  2. Cook the spaghetti as per packet instructions less 2 minutes, this will ensure the spaghetti remains aldente, with a bite.
  3. Into a frying pan pour the olive oil and fry off the garlic gently for 2 minutes. Top tip, pour the oil into a cold pan and add the garlic, this way it will not catch and burn.
  4. Add the Parma ham to the pan and stir. Fry off gently until the Parma ham is almost crispy, around 4-5 minutes.
  5. Add half of the lemon juice and parsley to the Parma ham and stir.
  6. Drain the spaghetti (retaining a ladle of pasta water) and tumble the strands into the frying pan with the lemon zest, the remaining lemon juice, parsley and a twist of black pepper and stir.
  7. Add a little pasta water and stir. Scatter in a pinch of chilli (optional) and the grated Parmesan.
  8. Plate up with a drizzle of Extra Virgin Olive Oil and a little more Parmesan on the side.

Buon Appetito!