Carmarthen ham pasta with garlic and chilli

This is probably the most quick, straightforward but most delicious meal I have posted so read on. Carmarthen ham comes from a market town in Wales and is similar to Parma ham however the recipe for Carmarthan ham is said to predate its Italian counterpart. Carmarthen ham follows a traditional recipe and the slices are slightly thicker but less fatty and less salty that Parma ham however the pasta can be made with either.

I have kept this recipe simple so you can taste each element in all its glory so don’t be tempted to overdo it with any additions. You can find information about Carmarthen ham and order it  from the butcher over at www.carmarthenham.co.uk– you won’t find this anywhere else! A quick word of advice: buy more than you think you need as, if you’re anything like me, most will be eaten before it even hits the pan!

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Ingredients- serves 2
200g spaghetti
30g butter
1 large garlic clove- crushed or finely chopped
1 small red chilli (fresh or dried)- deseeded and finely chopped
4 slices of your ham of choice- cut into thin slices
Parmesan to serve

1. Boil a large pan of water and cook the spaghetti according to the instructions. I keep mine slightly al dente.

2. When the pasta is a few minutes away from being ready take a medium sized pan and heat the butter. Cook the garlic and chilli for a couple of minutes until they release their flavour but be careful not to overcook- nobody wants burnt, bitter garlic! Add the slices of ham and cook for a further minute.

3. Drain the pasta well and add into the saucepan with the ham and toss to coat well. Serve in warmed bowls with a helping of grated Parmesan.

Carmarthen ham pasta with garlic and chilli- so simple and yet so effective! Treat yourself to a pack or two and you’ll definitely be hooked!

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