Tuscan-Style Butter
Ham Cold Pasta
A refreshing summer pasta dish that requires no stovetop cooking beyond boiling the noodles. This vibrant cold pasta features a silky, emulsified butter-garlic sauce and savory ribbons of Italian ham.
Inspired by the flavors of Tuscany, this cold pasta dish is the ultimate solution for effortless summer dining. By using the starch-rich pasta water to emulsify butter, garlic, and high-quality raw ham, you create a rich, luxurious sauce without the need for heavy cream. It is a perfect balance of salty, savory, and aromatic elements that showcases how simple techniques can transform pantry staples into a gourmet experience.
Ingredients
- 300 g spiral pasta
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 100 g raw ham slices
- 1 tsp black pepper
- 1 tbsp dried parsley
Instructions
- 1Prepare the Base
In a large metal mixing bowl, pour in a drizzle of olive oil and add two pieces of butter. This will form the creamy, flavorful foundation for your pasta sauce.
Tip: Use a wide bowl to make tossing the pasta easier later. - 2Add Garlic
Using a garlic press, crush a clove of fresh garlic directly into the bowl with the oil and butter. The garlic will infuse the sauce with its aromatic flavor.
Tip: Garlic is optional if you prefer a milder flavor profile. - 3Season with Pepper
Grind a generous amount of black pepper over the butter, garlic, and olive oil base. Freshly ground pepper adds a necessary bite to balance the richness of the butter.
Tip: Adjust the amount of pepper according to your preference for spice. - 4Boil the Pasta
Add your spiral pasta to a pot of boiling salted water. Cook the pasta until al dente, ensuring it maintains a firm texture that will hold the creamy sauce well.
Tip: Remember to salt the water generously to season the pasta from within. - 5Create the Emulsion
Carefully pour two ladles of the hot, starchy pasta water into the bowl with the butter, garlic, and oil. The hot water will help melt the butter and create a silky, emulsified sauce.
Tip: The starch in the pasta water is the secret to getting a smooth, creamy consistency. - 6Whisk the Sauce
Using a whisk, mix the ingredients in the bowl vigorously. Continue until the butter is completely melted and incorporated with the pasta water and oil, resulting in a smooth, creamy sauce.
Tip: Whisking quickly is key to achieving a stable emulsion. - 7Toss the pasta with sauce
Add the cooked spiral pasta into the bowl containing the prepared sauce base. Use kitchen tongs to thoroughly toss the pasta, ensuring every twist is well-coated in the creamy butter and oil mixture.
Tip: Keep tossing until the sauce emulsifies perfectly with the hot pasta water. - 8Garnish and finalize
Evenly sprinkle dried parsley over the dressed pasta. Give it one final toss to distribute the herbs before tearing pieces of raw ham and mixing them in by hand for the final assembly.
Tip: Mixing the ham by hand helps keep the slices distinct and ensures an even distribution in every bite.
