It seems that everyday 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, 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 toe 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 savior 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. However when its fried off for a few minutes it releases a fantastic sweetness which leaves me eating it straight from the pan. So good!! Try this, from fridge to table in under 13 minutes! Ready, steady, spaghetti………….

20161031_114710

Serves: 4

Preparation: 5 mins

Cooking: 10 mins

350g Spaghetti

2 tbsp Olive oil (Extra to drizzle)

1 garlic clove, peeled and crushed

130g Parma ham, sliced into pieces

1 lemon, zest and juice

Small bunch parsley, roughly chopped

Black pepper, twist

Pinch chilli, optional

60g Parmesan, grated

  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 add the olive oil and fry off the garlic gently for 2 minutes.
  4. Add the Parma ham to the pan with the garlic and stir. Fry off gently until the Parma ham is almost crispy, around 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 little chilli (optional) and the grated Parmesan and stir.
  8. Plate up with a drizzle of Extra Virgin Olive Oil  #GranCruOil and a little more Parmesan on the side.

Buon Appetito!