On some evenings, when I don't feel like spending too much time in the kitchen, I make farfalle with Serrano ham. I love the combination of al dente pasta and the salty, slightly smoky flavor of the ham. I often use green onions for freshness, and I always add a few tablespoons of tomato sauce. It's the kind of dish I can quickly adapt with whatever I have in the fridge.
Quick Info
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients
500 g farfalle pasta
300 g Serrano ham (or any dry-cured ham)
3 green onions (only the green parts and the thin white part)
100 ml olive oil (for frying the ham and onions)
Salt (for water, and to taste at the end)
Freshly ground pepper
Sauce:
1 teaspoon cornstarch
2 tablespoons olive oil
1 tablespoon white or wine vinegar
1 cup (approx. 250 ml) tomato sauce (or plain, unsweetened passata)
Optional:
Grated Parmesan cheese, for serving
Preparation Method
1. Boil the pasta in plenty of salted water. I use about 4 liters of water for 500 g of pasta and 2 tablespoons of salt. The pasta should be al dente, so I follow the cooking time on the package and check 1-2 minutes before it's done.
2. While the pasta is boiling, I cut the ham into small cubes (not too thick) and slice the green onions thinly. The dry-cured ham doesn't need much frying; it's important not to dry it out.
3. In a large skillet, I heat about half of the olive oil (from the 100 ml). I add the green onions and ham and sauté them over medium heat for 2-3 minutes, just until the onions become slightly translucent and the ham releases its aroma. I stir occasionally. If it seems too dry, I add a little more oil. I don't let them brown too much.
4. For the sauce, I put the tomato sauce, cornstarch, the 2 tablespoons of oil, and vinegar in a small saucepan. I mix well with a whisk, then heat over low until it starts to thicken slightly, about 5-7 minutes. If I'm using very thick passata, sometimes I thin it out with 2-3 tablespoons of pasta water. I taste and adjust the salt or pepper if needed.
5. I drain the pasta, reserving ½ cup of the cooking water. I add the pasta directly to the skillet with the ham and onions. I stir a few times over low heat to combine the flavors. If needed, I add a little pasta water for a creamier texture.
6. I serve the pasta immediately, topped with the tomato sauce and a few slices of green onion for garnish. Those who wish can sprinkle grated Parmesan on top.
Why I Make This Recipe Often
It's quick, doesn't require complicated techniques, and is easy to adapt. If there's any left, the pasta keeps well for lunch the next day. The Serrano ham adds a unique flavor, and I don't need any fancy ingredients.
Tips and Variations
Tips
- Don’t fry the ham too much, or it will become salty and tough.
- Salt for the pasta should be added from the beginning; otherwise, the pasta will be bland.
- The tomato sauce shouldn’t be too liquid; otherwise, it won’t coat the pasta.
- If the pasta seems dry in the skillet, add 1-2 tablespoons of the cooking water.
Substitutions
- If you don’t have Serrano ham, any dry-cured prosciutto or even smoked bacon will work, but the final flavor will be different.
- Instead of green onions, you can use shallots or very thinly sliced white onions.
- Olive oil can be replaced with another neutral-flavored oil, but the final taste will be less intense.
- The tomato sauce can be substituted with plain passata or even canned tomatoes quickly blended.
Variations
- I often add a handful of fresh arugula when serving.
- For a creamier taste, you can incorporate 50 ml of heavy cream into the tomato sauce at the end, after it has thickened.
- If you want more texture, you can also add some sautéed mushrooms along with the onions.
- Sometimes I add a little finely chopped garlic, sautéed for 30 seconds at the beginning.
Serving Ideas
- Serve warm, with extra freshly ground pepper.
- It pairs well with a simple green salad or tomatoes.
- For those who want, extra Parmesan or Grana Padano can be sprinkled on top.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, any short pasta with a surface that holds sauce works (penne, fusilli, rigatoni).
2. Can I omit the tomato sauce?
Yes, but it will be a drier and saltier dish. The tomato sauce balances the salty flavor of the ham.
3. What do I do if I don’t have cornstarch?
You can use white flour (half a teaspoon) or leave the tomato sauce as it is, just cook it a little longer to thicken.
4. Can the ham be replaced with chicken breast?
Technically, yes, but you will have a completely different tasting dish.
5. Can the pasta be prepared in advance?
The pasta keeps well for the next day, but ideally, you should cook and mix it with the sauce just before serving.
Nutritional Values
One serving has approximately 600 kcal.
Protein: 18-22 g
Carbohydrates: 70-75 g
Fat: 24-28 g
Values are approximate and may vary depending on the type of ham and the amount of oil used. Parmesan adds extra protein and fat if used.
Storage and Reheating
Farfalle with Serrano ham can be stored in the refrigerator in a closed container for up to 2 days. They can be easily reheated in a skillet with 1-2 tablespoons of water or sauce added, over low heat, stirring to prevent drying out. I do not recommend reheating in the microwave, as the ham becomes tough. The pasta does not freeze well – the texture of the sauce and pasta changes.
Quick Info
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients
500 g farfalle pasta
300 g Serrano ham (or any dry-cured ham)
3 green onions (only the green parts and the thin white part)
100 ml olive oil (for frying the ham and onions)
Salt (for water, and to taste at the end)
Freshly ground pepper
Sauce:
1 teaspoon cornstarch
2 tablespoons olive oil
1 tablespoon white or wine vinegar
1 cup (approx. 250 ml) tomato sauce (or plain, unsweetened passata)
Optional:
Grated Parmesan cheese, for serving
Preparation Method
1. Boil the pasta in plenty of salted water. I use about 4 liters of water for 500 g of pasta and 2 tablespoons of salt. The pasta should be al dente, so I follow the cooking time on the package and check 1-2 minutes before it's done.
2. While the pasta is boiling, I cut the ham into small cubes (not too thick) and slice the green onions thinly. The dry-cured ham doesn't need much frying; it's important not to dry it out.
3. In a large skillet, I heat about half of the olive oil (from the 100 ml). I add the green onions and ham and sauté them over medium heat for 2-3 minutes, just until the onions become slightly translucent and the ham releases its aroma. I stir occasionally. If it seems too dry, I add a little more oil. I don't let them brown too much.
4. For the sauce, I put the tomato sauce, cornstarch, the 2 tablespoons of oil, and vinegar in a small saucepan. I mix well with a whisk, then heat over low until it starts to thicken slightly, about 5-7 minutes. If I'm using very thick passata, sometimes I thin it out with 2-3 tablespoons of pasta water. I taste and adjust the salt or pepper if needed.
5. I drain the pasta, reserving ½ cup of the cooking water. I add the pasta directly to the skillet with the ham and onions. I stir a few times over low heat to combine the flavors. If needed, I add a little pasta water for a creamier texture.
6. I serve the pasta immediately, topped with the tomato sauce and a few slices of green onion for garnish. Those who wish can sprinkle grated Parmesan on top.
Why I Make This Recipe Often
It's quick, doesn't require complicated techniques, and is easy to adapt. If there's any left, the pasta keeps well for lunch the next day. The Serrano ham adds a unique flavor, and I don't need any fancy ingredients.
Tips and Variations
Tips
- Don’t fry the ham too much, or it will become salty and tough.
- Salt for the pasta should be added from the beginning; otherwise, the pasta will be bland.
- The tomato sauce shouldn’t be too liquid; otherwise, it won’t coat the pasta.
- If the pasta seems dry in the skillet, add 1-2 tablespoons of the cooking water.
Substitutions
- If you don’t have Serrano ham, any dry-cured prosciutto or even smoked bacon will work, but the final flavor will be different.
- Instead of green onions, you can use shallots or very thinly sliced white onions.
- Olive oil can be replaced with another neutral-flavored oil, but the final taste will be less intense.
- The tomato sauce can be substituted with plain passata or even canned tomatoes quickly blended.
Variations
- I often add a handful of fresh arugula when serving.
- For a creamier taste, you can incorporate 50 ml of heavy cream into the tomato sauce at the end, after it has thickened.
- If you want more texture, you can also add some sautéed mushrooms along with the onions.
- Sometimes I add a little finely chopped garlic, sautéed for 30 seconds at the beginning.
Serving Ideas
- Serve warm, with extra freshly ground pepper.
- It pairs well with a simple green salad or tomatoes.
- For those who want, extra Parmesan or Grana Padano can be sprinkled on top.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, any short pasta with a surface that holds sauce works (penne, fusilli, rigatoni).
2. Can I omit the tomato sauce?
Yes, but it will be a drier and saltier dish. The tomato sauce balances the salty flavor of the ham.
3. What do I do if I don’t have cornstarch?
You can use white flour (half a teaspoon) or leave the tomato sauce as it is, just cook it a little longer to thicken.
4. Can the ham be replaced with chicken breast?
Technically, yes, but you will have a completely different tasting dish.
5. Can the pasta be prepared in advance?
The pasta keeps well for the next day, but ideally, you should cook and mix it with the sauce just before serving.
Nutritional Values
One serving has approximately 600 kcal.
Protein: 18-22 g
Carbohydrates: 70-75 g
Fat: 24-28 g
Values are approximate and may vary depending on the type of ham and the amount of oil used. Parmesan adds extra protein and fat if used.
Storage and Reheating
Farfalle with Serrano ham can be stored in the refrigerator in a closed container for up to 2 days. They can be easily reheated in a skillet with 1-2 tablespoons of water or sauce added, over low heat, stirring to prevent drying out. I do not recommend reheating in the microwave, as the ham becomes tough. The pasta does not freeze well – the texture of the sauce and pasta changes.