One Pan Leek Pasta With Crispy Parma Ham
This simple one pan leek pasta is topped with crispy parma ham and burrata. It's just as good on a busy weeknight as it is for a cosy weekend dinner, taking under 30 minutes to make.
Servings: 4 servings
Ingredients
For the one-pan pasta:
- 1 tbsp extra-virgin olive oil
- 5 garlic cloves crushed
- 3 spring onions thinly sliced
- 2 leeks white and light green parts only, trimmed and thinly sliced
- 1 medium shallot chopped
- 1 anchovy fillet drained
- Pinch of red chilli flakes
- 450 g spaghetti
- 875 ml chicken stock
- 175 ml heavy cream
- 1/2 tsp Maldon salt plus more for seasoning
- 20 g freshly grated Parmigiano-Reggiano cheese plus more for serving
To serve:
- Burrata to top
- Parma ham crisped and shattered on top
Instructions
- In a saucepan with sides but wide enough to fit the spaghetti flat, heat the olive oil. Add the garlic, spring onions, leeks, and shallot and cook over medium heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, and chilli flakes and stir together.
- Then spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil.
- Reduce the heat to low and cook, stirring often, until the pasta is tender and a sauce forms, 11 minutes. Stir in the parmesan and then season with salt.
- Meanwhile, make the crispy parma ham. Line a tray with baking paper and lay down 4 slices of parma ham. Place under a hot grill for 5-7 minutes until bubbling. You could also place in the oven at 180c for 10-15 minutes. Remove from grill to cool. As it cools, it'll harden and turn crispy.
- Serve the pasta into bowls then top with torn oozy burrata and crispy parma ham and more parmesan on the top.
Notes
Equipment: You need a saucepan that’s wide enough for the spaghetti to fit in. It doesn’t have to be massively high sided (it can be!) but just wide.
Anvchovy: Use a jar of anchovies so you can reseal it and use for other recipes. If you really don't want to use it, either omit or use a teaspoon of white miso paste for an umami hit, albeit not totally the same! Anchovies are best!
Doubling the recipe: I wouldn't advise doubling this recipe as you would need a huge pan for it and the ratios go a little funny with the pasta and absorbing the right amount of liquid. You could make this caramelised leek pasta for large numbers, as you make the sauce separate to the pasta so you don't need to worry about absorbing the right amount of liquid.
Make ahead: You can caramelise the leeks in advance, so take the recipe until step 1. Then when ready to eat, start at step 2, adding the spaghetti, cream and stock. UI wouldn't cook the whole dish in advance, as it could go claggy and too thick. It only takes 11 minutes on the stove to cook the pasta so it's quick and easy to begin with!
To store: Transfer to an airtight container (tupperware) and let cool. Place in fridge for up to 3 days.
To reheat: I would use the microwave for 1-2 minutes on high until piping hot.
To freeze: I wouldn't freeze this recipe. Freezing pasta can sometimes alter the pasta texture so this one is best enjoyed fresh.