Imagine twirling your fork into a plate of perfectly cooked farfalle pasta, draped in a luxurious cream sauce, and studded with delicate slices of salty Parma ham. This isn't just another pasta dish—it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Get ready to impress your family and friends with a recipe that looks complicated but is surprisingly easy to prepare!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g farfalle pasta
- 150g Parma ham, sliced
- 200ml double cream
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the farfalle pasta to the boiling water and cook according to package instructions, typically 10-12 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sauce. In a large skillet, heat a small amount of olive oil over medium heat.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Pour the double cream into the skillet and bring to a gentle simmer. Reduce heat to low and let the cream slightly thicken.
- Add the grated Parmesan cheese to the cream sauce, stirring continuously until the cheese melts and the sauce becomes smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
- Add the drained pasta directly to the cream sauce, tossing gently to coat each pasta piece evenly.
- Tear the Parma ham into smaller pieces and fold it into the pasta, allowing the heat to slightly warm the ham.
- If the sauce seems too thick, add a small amount of reserved pasta water to reach desired consistency.
- Transfer the pasta to serving plates, ensuring an even distribution of ham and sauce.
- Garnish with freshly torn basil leaves and an additional sprinkle of Parmesan cheese if desired.
- Serve immediately while hot, enjoying the creamy texture and rich flavors of the dish.
Tips
- Salt is Key: Always salt your pasta water generously—it should taste like the sea. This is your first chance to season the pasta.
- Al Dente Matters: Cook the pasta just until it's tender but still has a slight bite. Overcooked pasta will make your dish mushy.
- Cream Sauce Technique: Keep the heat low when adding Parmesan to prevent the sauce from splitting. Stir continuously for a smooth consistency.
- Ham Handling: Tear the Parma ham into rustic pieces instead of cutting to create more interesting texture and presentation.
- Fresh Herbs Make a Difference: Use fresh basil and add it at the very end to preserve its vibrant flavor and color.
- Pasta Water Trick: Always reserve some pasta water—it's liquid gold for adjusting sauce consistency and adding extra flavor.
- Serve Immediately: This dish is best enjoyed hot, so time your cooking so everything comes together just before serving.
Nutrition Facts
Calories: 630kcal
Carbohydrates: 55g
Protein: 22g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 133mg
