Fresh Spaghetti with Leeks and Parma Ham
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Try this simple spaghetti recipe with Home smoked bacon instead of parma ham.
Ingredients for 2
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
Method
- 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.
- 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.
- 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
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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
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