Post by Debbie on Jun 19, 2012 14:46:42 GMT -5
1 pound pasta cooked to al dente ~ reserve 1/4 cup liquid
1 clove garlic, minced
2 tablespoons butter
¼ teaspoon crushed, dried chili pepper flakes
2 lemons zested
4 ounces cooked ham, cut into matchsticks
2 cups half-and-half
Sea Salt
Freshly grated Parmesan cheese
Lemon wedges (optional)
Melt the butter in a skillet over medium-high heat.
Add garlic and gently fry until garlic is golden brown.
Add the crushed chili.
Cut the ham into matchsticks and add to the garlic.
Heat gently, then add lemon zest and cream.
Simmer uncovered for about 20 minutes.
In a serving bowl, place the lemon and add the drained pasta.
Add salt to taste and, if sauce is too thick, add a little of the reserved pasta cooking water.
Serve immediately with Parmesan sprinkled on top and a slice of lemon to squeeze on top.
1 clove garlic, minced
2 tablespoons butter
¼ teaspoon crushed, dried chili pepper flakes
2 lemons zested
4 ounces cooked ham, cut into matchsticks
2 cups half-and-half
Sea Salt
Freshly grated Parmesan cheese
Lemon wedges (optional)
Melt the butter in a skillet over medium-high heat.
Add garlic and gently fry until garlic is golden brown.
Add the crushed chili.
Cut the ham into matchsticks and add to the garlic.
Heat gently, then add lemon zest and cream.
Simmer uncovered for about 20 minutes.
In a serving bowl, place the lemon and add the drained pasta.
Add salt to taste and, if sauce is too thick, add a little of the reserved pasta cooking water.
Serve immediately with Parmesan sprinkled on top and a slice of lemon to squeeze on top.