Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 100 grams Parma Ham
  • 1 small white onion
  • salt
  • 1 clove garlic (minced)
  • 4 pieces sweet chilli peppers (in a jar of olive oil)
  • 14 cherry tomatoes (on the vine)
  • 0.5 bunch flat leaf parsley (excluding the stalks)
  • 150 grams spaghetti (fresh)
  • cracked black pepper
  • 1 inch Parmigiano Regiano (grated)

Instruction

  • Thinly slice the Parma Ham until you have thin strips.
  • Spray a frying pan with a little olive oil and add the Parma Ham.
  • Fry on a medium heat until the fat starts to render and the Parma Ham becomes crispy.
  • Place the Parma Ham to one side.
  • Slice the onion into thin strips and add to the pan of olive oil and Parma Ham fat along with a pinch of salt.
  • Cook on a medium heat for 5-10 minutes or until the onions are soft.
  • Thinly slice the peppers and halve the cherry tomatoes before adding to the frying pan along with the minced garlic and a little more olive oil.
  • Cook for 5 minutes, stirring occasionally while you boil a pan of water for the pasta.
  • Cook the pasta for 5 minutes (as per the packets instructions).
  • Drain the pasta, keeping a few tablespoons of the pasta water back.
  • Add the pasta to the frying pan along with the vegetables and toss until well combined.
  • Stir through most of the parsley along with salt and pepper to taste and most of the grated Parmigiano Reggiano.
  • Top with the crispy Parma Ham and the remaining parsley and Parmigiano Reggiano and serve!