Bigoli with cheese and pepper and raw ham and truffle
Procedure
While our spaghetti cooks in plenty of water WITHOUT SALT!
STEP 2
We cut the prosciutto into strips, let it sweat in a non-stick pan over low heat, it just needs to wilt otherwise it becomes salty.
STEP 3
In a small bowl, place the pecorino cheese, add a pinch of pepper, a few tablespoons of the cooking water (the cream should be nice and thick; the ratio is about two tablespoons of pecorino cheese to one tablespoon of water), and mix until you have a creamy sauce.
STEP 4
Once the pasta is cooked, set aside a cup of the cooking water, add the bigoli to the pan with the ham, and let them absorb the flavors. Then add the cream and a tablespoon of the reserved cooking water.
STEP 5
We continue until the pasta is nice and creamy, add plenty of pepper and off we go!
Rate the recipe
Make your voice heard, chef!
Present in
