Cappellini cream & cold cut (3C)

Ingredients (1 person)

  • 65 g of capellini

  • 1 tbsp olive oil

  • 1 tsp of pepper

  • 1/8 cup of parmesarn cheese grated

  • 1/4 cup of cream

  • 1/4 tsp mustard

  • Your choice of cold cut

    • Coppa is good for this! Culatello as well… not as strong as parma ham

    • You want them SUPER thin

  • Salt and pepper to taste

Steps

  1. Get water to boiling. In a separate pan, pour in olive oil and pepper. You want to toast your pepper so it gives an amazing smell. Turn on heat for pan and add pasta into the boiling water.

  2. Time your pasta boiling for 1 min 30 seconds. In the meanwhile watch out so that you do not burn your pepper. Once it hits the 1 min 30 seconds mark, add pasta into the pan plus 1/2 of pasta water.

  3. Add parmesarn cheese into the mixture and stir quickly so that the cheese melts into the mixture, creating a cream like texture. If you feel like it’s a bit too dry, continue adding small spoons of pasta water.

  4. Around 3 min mark, turn off the heat. Add cream and mustard. Stir until you get to around 4 min mark. Salt and pepper your dish.

  5. Serve dish in a bowl and place cold cut on top! Garnish with more cheese and any herbs you like.

Easy, MeatPrawee Nonthapunpasta, cream, cold cut, parmesarn, mustard, olive oilComment