Cacio e pepe fusilli with smoked ham

 

Ingredients:

- 320 g fusilli (or similar pasta)

- 100 g grated pecorino Romano cheese

- 2 tablespoons extra virgin olive oil

- Freshly ground black pepper, to taste

- Salt, to taste

- 100 g thinly sliced smoked ham

- Parmesan cheese shavings, for garnish

Instructions:

1. Bring a pot of salted water to a boil and cook the fusilli until al dente, following the instructions on the package.

2. Meanwhile, in a large pan, heat the extra virgin olive oil over medium-low heat.

3. Add the grated pecorino Romano cheese to the pan with the oil and mix well until smooth.

4. When the fusilli is almost ready, add about half a cup of pasta cooking water to the pan with the cheese mixture, stirring until creamy.

5. Drain the fusilli and transfer it to the pan with the cheese mixture, mixing well to coat the pasta evenly.

6. Add plenty of freshly ground black pepper and adjust salt to taste.

7. Cut the smoked ham into smaller pieces.

8. Distribute the cacio e pepe fusilli onto serving plates and garnish with the smoked ham on top and Parmesan cheese shavings.

9. Serve hot and enjoy your delicious cacio e pepe pasta with smoked ham and Parmesan shavings! Buon appetito!