Cooking and Carafes 16/07/2021 Cooking and Carafes 16/07/2021

Cacio e Pepe with Parma Ham

A little twist on this classic Roman dish, Cacio e Pepe

I’ve added my own twist to the traditional Roman dish of Cacio e Pepe, literally meaning cheese and pepper. I’ve added some tasty, crispy Parma Ham on top to bring an extra something to this super simple dish. With just a few ingredients you can make this pasta recipe in no time!

Cacio e Pepe

A Roman dish, with many methods and variations of how to make it. Traditionally made with Pecorino Romano, but I’ve opted for Parmesan in my recipe, purely because it’s what more of you will have readily available in their fridge!

You can mix it up and use both or one or the other; as always use what you have and what you prefer! Some recipes call for you making a cheesy paste with the parmesan and pasta water, others for combining in the pan or on a plate – I’ve opted for altogether in the pan as it’s how I like to make it, but make this dish your own and play around with different methods – it’s the way you’ll perfect your own Cacio e Pepe.

Adding Parma Ham

Parma Ham or Prosciutto di Parma is such a versatile ingredient, it’s sweet and delicate taste makes it perfect for serving on its own, with cheese or combining with other ingredients like melon or fig – perfect for summer starters. Parma Ham is 100% natural, made using only pork, salt, air and time!

Aged for a minimum of 12 months, Parma Ham is produced in the region of Parma and has Protected Designation of Origin (PDO), meaning it has to be produced in this region and meet the quality to display the Ducal crown that you will see on packaging or leg of ham – this means it has met all of the requirements and quality to be Parma Ham.

Because of its versatile nature it’s great for serving as it is, griddling or BBQ when wrapping produce like asparagus or my Parma Ham BBQ Skewers with cod or chicken, or even in the oven, but for this I have cooked it in a pan on the hob to give it a nice crisp finish, perfect for topping this Cacio e Pepe recipe.

Find out more about Parma Ham

Cacio e Pepe with Parma Ham

Servings: 2

Recipe by: Cooking & Carafes

Cooking time: 10 MinTotal time: 10 Min

Add a twist to this classic Roman dish with Prosciuttio di Parma

Ingredients

80g Parma Ham
200g spaghetti
25g butter
80g Parmesan
1 teaspoon of black peppercorn, coarsely ground

Instructions

Bring a pan of water to the boil, salt and add the spaghetti
While the spaghetti is cooking, tear the Parma Ham slices into a frying pan, and on a medium heat allow the Parma Ham to crisp up, about 3-4 minutes
Once it's crisped up remove from the pan and place on a plate.
In a clean pan, add the butter, allow it to melt a little and then add the ground peppercorns and a splash of pasta water
Let this emulsify a little on a low heat
Next drain the pasta when it's cooked al dente and add to the pan coating in the butter and pasta water
Scatter the parmesan on top and allow it to melt into the spaghetti
Toss the spaghetti with tongs and add another splash of pasta water as you keep tossing the pasta to create a smooth and silky sauce
Serve, top with Parma Ham and extra Parmesan!

Nutrition Facts

Calories

466.09

Fat (grams)

23.96

Sat. Fat (grams)

13.08

Carbs (grams)

36.91

Fibre (grams)

1.55

Net carbs

35.35

Sugar (grams)

1.55

Protein (grams)

25.73

Sodium (milligrams)

1197.80

Cholesterol (grams)

86.88

Did you make this recipe?

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This recipe is part of a paid for collaboration with Parma Ham from one of my Cook Alongs

Kate Ailey 11/07/2021 Kate Ailey 11/07/2021

Parma Ham BBQ Skewers

These Parma Ham skewers are perfect for the BBQ, choose from cod or chicken and grill these on the barbecue or in a griddle pan

These BBQ skewers with Parma Ham or Parma di Prosciutto are perfect for cooking on a BBQ or a griddle pan. They’re quick to prepare and equally easy to cook.

You might not think of using Parma Ham in this way, as you might only associate it with lovely fresh salads, or draped over bruschetta or fresh melon but Parma Ham is great for using in different ways in the kitchen. It’s great for antipasti and bite size dishes but also for use on a grill or griddle and even crisping up in the oven.

What is Parma Ham?

Parma Ham is 100% natural and is made with only 4 ingredients - pork, air, salt and time. High in protein and rich in amino acids this ham get its soft, sweet flavourings from the ageing process. Unlike lots of other red meats, Parma Ham is nitrate free making it a preferable choice for many.

What’s the difference between Parma Ham and Prosciutto?

If you’re looking at the weekly shop and wondering what the difference is between Prosciutto and Prosciutto di Parma, here’s what sets them apart:

Parma Ham is a product with Protected Designation of Origin (PDO) status, which means Parma Ham can only be made in a specific region and in a particular way.
More commonly recognised in the UK perhaps with the Ducal Crown PARMA stamp seen on packaging and on legs of ham.
The name “Parma Ham” or “Prosciutto di Parma” is reserved for hams that bear the Ducal Crown. A leg of ham can only bear this symbol after undergoing a thorough quality check at 12 months, during which an independent inspector inserts a horse bone into 5 different points of the ham, smelling it for uniformity. This is why the crown has 5 points.

Find out more about Parma Ham