A naughty little twist on a classic.
Cooking Time (Includes Preparation Time): 25 Minutes
Don’t throw away your pasta water!
Feeds: 4 People
10 Slices of Parma Ham
500g of Linguine
2 Cloves of Garlic
Bunch of Chives
100g of Parmesan
Into a bowl, add 6 egg yolks and 100g of grated parmesan, with a generous amount of black pepper. Mix with a fork and set aside.
Get your pasta on. Cook according to pack instructions and salt the water. Reserve 8 tbsp of pasta water.
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.
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.
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. Chop up your chives and add this to the pan and toss everything together.
Serve with lots of cracked black pepper on top! Enjoy.