Recipe by Igles Corelli: Spicy Garganelli Pasta with Garlic Sauce
Ingredients for 4 Servings
- 400g garganelli pasta
- 100g cooked ham
- 150ml cream
- 2 tablespoons chopped parsley
- 1 clove of garlic
- 1 chili pepper (or more to taste)
- 1 egg yolk
- 80g grated Parmigiano Reggiano cheese
- Extra virgin olive oil
- Salt
Procedure
Cut the ham into thin strips. Finely chop the garlic and chili pepper separately. Gently fry the garlic, half of the parsley, and the chili pepper in a little olive oil.
Add three-quarters of the ham and sauté. Add the cream and simmer on very low heat for about 10 minutes, until a creamy sauce is obtained.
In another pan, sauté the remaining ham in a little oil over high heat until crispy, then keep it warm.
Cook the garganelli in plenty of salted water, drain them, and toss in the pan with the sauce. Cream them for 2 minutes, then remove from the heat and add the egg yolk, previously beaten with two-thirds of the Parmigiano, making sure the yolk does not curdle.
The main challenge is to give the garlic sauce the right degree of creaminess to coat the garganelli and to mix the egg yolk without it curdling when it comes into contact with the heat of the pasta.
Plating the Dish
Arrange the garganelli on the plates, garnish with the crispy ham, the remaining grated Parmigiano cheese, and the chopped parsley.
Note: The photo of the dish is by Giovanni Panarotto
