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Gennaro's Parma ham & red pepper with taglierini
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Total Time:
20 minutes
Zesty lemon and crispy Parma ham elevate this colorful pasta dish to a whole new level.
Ingredients:
  • ½ a red or white onion peeled
  • 1 red pepper deseeded
  • 90 g higher-welfare slices of Parma ham
  • ¼ of a fresh red chilli
  • 1 large firm tomato
  • ½ a bunch of fresh flat-leaf parsley leaves picked
  • 200 g taglierini
  • ½ an unwaxed lemon the zest and juice of
  • Parmesan cheese for grating
Instructions:
  • Prepare all ingredients: very thinly slice the onion, pepper, and half of the Parma ham. Thinly slice the chili. Quarter the tomato, remove the seeds, and finely dice. Finely chop the parsley leaves. Place half Parma ham slices in a large dry frying pan over high heat, cook for 5 minutes until crispy, then drain on kitchen paper. Boil taglierini in salted water. In the frying pan, heat 3 tablespoons of oil over medium-high heat. Add onion, pepper, and chili, cook for a minute. Roughly slice remaining Parma ham, add to the pan with parsley, salt, and pepper. Drain taglierini, add to the sauce with lemon juice, diced tomato, and Parmesan. Toss until glossy, adding reserved cooking water as needed. Serve on plates, sprinkle with crispy Parma ham, extra Parmesan, lemon zest, and remaining parsley.

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