Crispy Parma Ham Topped Spaghetti with roasted peppers and cherry tomatoes
Crispy Parma Ham Topped Spaghetti with roasted peppers and cherry tomatoes is a delicious celebration of Italian produce.
Servings: 2 people
Calories: 550.53kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 550.53kcal | Carbohydrates: 66.42g | Protein: 20g | Fat: 22.61g | Saturated Fat: 7.76g | Trans Fat: 0.07g | Cholesterol: 36.5mg | Sodium: 440.91mg | Potassium: 672.91mg | Fiber: 4.36g | Sugar: 6.74g | Vitamin A: 1860.92IU | Vitamin C: 52.02mg | Calcium: 123.03mg | Iron: 3.04mg