Step 1/3
- 2 cloves garlic
- 2 scallions (for serving)
- Parmesan cheese (for serving)
- large pot
- cutting board
- knife
- fine grater
Set a large pot over high heat for the pasta. Thinly slice garlic and scallions. Finely grate Parmesan cheese.
Step 2/3
- 200 g orecchiette
- 150 g peas
- 3 slices Prosciutto di Parma
- olive oil
- salt
- colander
- frying pan
- spatula
- plate
- paper towels
Cook pasta according to package instructions until al dente. Approx 2 min. before the end of cooking time, add the peas. Once the peas are warmed through, reserve a large mug of pasta water then drain the pasta and peas in a colander. While the pasta is cooking, add slices of Parma ham to a cold pan. Heat over medium heat until crisp on one side, then flip and repeat. If your Parma ham is quite lean, add a little olive oil to help crisp it up. Remove ham once crispy and let drain on a paper towel-lined plate.
Step 3/3
- olive oil
- 2 tbsp crème fraîche
- pepper
Add a little olive oil to the same pan used for the ham and fry the garlic until almost golden, over medium heat, approx. 2 min. Add pasta and peas into the pan, followed by crème fraîche. Toss well until you have a silky sauce, adding some pasta water to help coat the pasta. Season generously with pepper. Once off the heat, add a generous amount of grated Parmesan on top and stir though. Serve in bowls and break pieces of crispy Parma ham over the top, garnishing with scallions and extra Parmesan, if desired. Enjoy!
