When you fry Parma ham, the flavour completely changes. It is saltier and nuttier; the perfect thing to add to a carbonara.
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Serves
4
Parma Ham
Linguine
Garlic
Chive
Egg
Parmesan
Salt
Black Pepper
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Serves
4
Parma Ham
Linguine
Garlic
Chive
Egg
Parmesan
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Into a bowl, add egg yolks and grated parmesan, with a generous amount of black pepper. Mix with a fork and set aside.
Step 2.
Get your pasta on and salt the water. Reserve 8 tbsp of pasta water.
Step 3.
Slice your Parma ham into strips and place into a frying pan and fry until crisp and set aside. Chop up your garlic. Add to pan, and cook until translucent. Then re-add the cooked ham and mix together. Add 2 tbsp of pasta water to the pan and bubble.
Step 4.
Once pasta is al dente, drain and add it to your ham. Take the pan off the heat. Fold the Parma ham through the pasta.
Step 5.
Add the egg mixture and 3 more tbsp of pasta water. Keep folding it together and adding pasta water until it becomes thick and creamy. Keep adding the pasta water gradually if it needs to be creamier.
Step 6.
Chop up your chives and add this to the pan and toss everything together. Serve with lots of cracked black pepper on top! Enjoy.
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