Cacio e Pepe with Parma Ham

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

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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

1. Bring a pan of water to the boil, salt and add the spaghetti 
2. 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
3. Once it's crisped up remove from the pan and place on a plate. 
4. 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 
5. Let this emulsify a little on a low heat
6. Next drain the pasta when it's cooked al dente and add to the pan coating in the butter and pasta water 
7. Scatter the parmesan on top and allow it to melt into the spaghetti
8. 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
9. 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

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