Pasta with crispy Parmasticks

Good Friday food, easy and quick to make.

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Pasta with crispy Parmasticks.

Yann A. Skaalen
Good food, easy and quick to make.
5 from 2 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 595 kcal


  • 600 g tenderloin
  • 1 ss butter for frying
  • 1 ts salt
  • ¼ ts pepper
  • ½ onion
  • 2 dl cream
  • 2 ts Dijon mustard
  • pappardelle pasta
  • 4 skiver Parmaskinke


  • Bring out the meat and let it reach room temperature
  • Parmasticks: Divide the slices into 2-3 strips lengthwise. Fry quickly in a dry Teflon pan
  • Roughly chop the onion and let it fry in butter without it getting colored for a few minutes, 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 pasta on the plate, spread the meat and garnish with parmasticks. Feel free to make a good salad.


Calories: 595kcalCarbohydrates: 3gProtein: 29gFat: 52gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 175mgSodium: 689mgPotassium: 517mgFiber: 1gSugar: 1gVitamin A: 743IUVitamin C: 1mgCalcium: 47mgIron: 4mg
Keyword fløtesaus, Parmasticks, Pasta
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