Spaghetti with Lemon Ricotta and Jamón Serrano Recipe
Nothing better on a rainy afternoon than plates and plates of pasta. Combined with Jamón Serrano, ricotta, lemon, fresh grown scallions and butter, lots of butter, this Spaghetti with Lemon Ricotta and Jamon Recipe makes for an absolute stunner of a pasta dish that can be whipped up in half an hour.
30 Mins
Medium
Serves 6 to 8
Ingredients
- 450g spaghetti
- 250g ricotta
- 70g jamón serrano or Spanish serrano ham slices, torn into pieces
- 30g scallions
- 1 lemon, half juiced, half zested, then sliced
- 2 tbsp extra virgin olive oil
- 30g butter
- 50g freshly grated pecorino or Parmesan
- salt and pepper
Method
- Cook the spaghetti in a pan of boiling water until almost cooked through according to the packet instructions. Reserve 240ml pasta water (one cup), then drain and set aside. Wipe down the pan
- Combine the ricotta, lemon juice and zest, and extra virgin olive oil in a medium bowl. Mix until it forms a paste.
- Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water until the ricotta transforms into a creamy sauce.
- Add a pinch of salt and pepper, taste and make sure you’re happy with the seasoning.
- Melt the butter in the pan over a medium-low heat, then gently soften the lemon slices (about 2 to 3 minutes).
- Add the spaghetti to the pan and then the grated pecorino or Parmesan. Toss to ensure the spaghetti is completely coated.
- Add the ricotta sauce, ham and scallion and using two large spoons or tongs, stir until the sauce coats the pasta evenly (about 2 minutes). Add more pasta water if the sauce gets too thick.
- Taste and season with salt and pepper, then divide among plates.
- Finish with an extra portion of ricotta and a drizzle of olive oil (optional), or squeeze some lemon juice over the top if desired.
