Espaguetis Jamón Recipe

Name: VIP CUBAN CUISINEs Espaguetis Jamón Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g spaghetti; 4 l water; 1 tbsp coarse salt; 3 tbsp extra-virgin olive oil; 20 g unsalted butter; 3 cloves garlic cloves, minced; 1 small onion, small, finely chopped; 150 g jamón serrano or cooked ham, thinly sliced and cut into strips; 300 g ripe tomatoes, seeded and diced (or canned crushed tomatoes); 60 ml heavy cream (optional for a creamier sauce); 50 ml white wine (optional); 2 tbsp fresh parsley, chopped; 1 tsp freshly ground black pepper; 0 to taste salt, to taste; 50 g grated Manchego or Parmesan cheese; 1 tsp lemon zest (optional)

Inspired by VIP CUBAN CUISINE

Time30m

Serves4

Make Espaguetis Jamón Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

14 1/8 oz (400 g) spaghetti

16.9 cup (4 l) water

1 tbsp coarse salt

Sauce and mix-ins

3 tbsp extra-virgin olive oil

0.71 oz (20 g) Unsalted butter

3 cloves Garlic cloves, minced

1 small onion, small, finely chopped

5.29 oz (150 g) jamón serrano or cooked ham, thinly sliced and cut into strips

10.6 oz (300 g) ripe tomatoes, seeded and diced (or canned crushed tomatoes)

1/4 cup (60 ml) heavy cream (optional for a creamier sauce)

3 3/8 tbsp (50 ml) white wine (optional)

2 tbsp Fresh parsley, chopped

1 tsp freshly ground black pepper

0 to taste salt, to taste

1 3/4 oz (50 g) grated Manchego or Parmesan cheese

1 tsp lemon zest (optional)

Method

Pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt.

Add 400 g spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti.

Return the drained spaghetti to the pot off the heat and toss with 1 tablespoon olive oil to prevent sticking while you finish the sauce.

Sauce and mix-ins

Prepare aromatics

Heat 2 tablespoons extra-virgin olive oil and 20 g butter in a large skillet over medium heat until butter melts. Add the finely chopped small onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add ham and deglaze

Add 150 g jamón (or cooked ham strips) to the skillet and stir for 1–2 minutes until they warm and release flavor. If using, pour in 50 ml white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes.

Make the sauce

Add 300 g diced fresh tomatoes (or canned crushed tomatoes) to the skillet. Season lightly with salt and 1 tsp freshly ground black pepper. Simmer over medium-low heat for 6–8 minutes until the tomatoes soften and the sauce thickens slightly. If you prefer a creamier sauce, stir in 60 ml heavy cream and warm through for 1–2 minutes. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the sauce. Toss thoroughly to coat, adding reserved pasta cooking water a little at a time (start with 2–4 tbsp) to loosen the sauce and help it cling to the pasta. Continue tossing for 1–2 minutes over low heat until well combined.

Finish and serve

Stir in 1 tablespoon extra-virgin olive oil, 2 tablespoons chopped fresh parsley, and 1 tsp lemon zest (if using). Taste and adjust salt and pepper. Divide between plates and sprinkle each serving with grated Manchego or Parmesan (about 50 g total). Serve immediately.