Buy Now → One Pan Leek Pasta With Burrata And Crispy Parma Ham
You need a saucepan that’s wide enough for the spaghetti to fit in. It doesn’t have to be massively high sided but just wide.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, minced
- 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
- 450g spaghetti
- 875ml (3 3/4 cups) chicken stock
- 175ml (3/4 cup) heavy cream
- 1/2 teaspoon Maldon salt, plus more for seasoning
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Burrata torn over to serve along with Parma ham slices which have been fried into a little oil until shatteringly crispy.
Instructions
- In a pot, heat the olive oil. Add the garlic, spring onions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, chilli flakes, spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in 1/4 cup of cheese; season with salt.
- Serve the pasta with torn oozy burrata and crispy parma ham and more parmesan on the top.
Find it online: https://desertislanddishes.co/one-pan-leek-pasta/