Pasta with crispy Parmasticks

Prep 5 min

Cook 12 min

Total 17 min

Servings 4 servings

Take out the meat and let it come to room temperature.
Parmasticks: Divide the slices into 2-3 strips lengthwise. Fry quickly in a dry non-stick pan.
Roughly chop the onion and fry it gently in butter for a few minutes without letting it colour, add cream and mustard, let it cook for a few minutes.
Boil the pasta and pour over the cream with the onion and stir together. Cut the tenderloin into 2-3 cm pieces, fry them with salt and pepper.
Serving: Put the pasta on the plate, scatter over the meat and garnish with Parmasticks. Serve with a nice salad.

Tips: Lay the Parma ham flat on baking paper and bake at 180°C for 8 to 10 minutes until brittle and crisp. It crisps up further as it cools.

Storage: Best eaten fresh. The pasta and the ham lose their texture over time.

Variations: Swap the Parma ham for pancetta or guanciale for a richer, saltier flavour.

Nutrition values are estimates.