Fresh Spaghetti with Leeks and Parma Ham

Recipe review

Better than spag. bol.

5/5 A lovely way to serve spaghetti - the fresh basil leaves are the kicker. The Judge

Try this simple spaghetti recipe with Home smoked bacon instead of parma ham.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

• 1 trimmed leek, about 150g
• 8 slices Parma ham or a selection of other cooked meats
• 50g butter - use less if using a cooked meat that will leech fat - eg: salami
• 220g egg spaghetti or other fine egg pasta - weight is for fresh pasta, not dried pasta
• 2 tablespoons of Belazu balsamic vinegar
• 50g chopped hazelnuts
• Torn fresh basil to garnish

Ingredients for 4

• 2 trimmed leeks, about 300g
• 8 slices Parma ham or a selection of other cooked meats
• 100g butter
• 500g fresh egg spaghetti or other fine egg pasta
• 2 tablespoons of Belazu balsamic vinegar
• 50g chopped hazelnuts
• Torn fresh basil to garnish
• Freshly ground black pepper

• 

  Leeks, salami & Home smoked bacon, done

• 

  Ingredients, using Home smoked bacon and salami

Method

1. Fill and boil the kettle. Cut the leeks into 8cm lengths. Split lengthways, then slice finely into julienne. Make a pile of the ham and slice across the depth to make similar strips.
2. Melt the butter in a large frying pan and toss the ham in the butter, stir fry for a few seconds then add the leeks and cook on a low flame for about 8 minutes until the leeks are soft.
3. Using the kettle water, boil the spaghetti with 1 teaspoon salt for 2 minutes. Drain and return to the pan. Add the buttery leeks, ham and balsamic vinegar, stir well and serve with chopped hazelnuts, fresh basil leaves and a grind of black pepper.

Adapted from a recipe by Lindsey Bareham, The Times

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Balsamic Vinegar

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