Extreme Garlic Chilli Spaghetti with Black Forest Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 garlic bulb (s)
- 300 g Black Forest ham
- 70 g butter
- 3 habaneros
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Peel and slice the head of garlic. Dice the Habaneros very finely, cut the Black Forest ham into approx. 2 x 2 cm pieces, pull apart so that it does not stick together in blocks.
- Melt the butter in the saucepan, add the garlic and leave to brown for about 4 - 5 minutes, then sauté the chillies.
- In the meantime the water for the pasta should boil. Add the pasta and cook according to the instructions on the packet.
- When the pasta is in the water, it`s time to add the ham to the chillies and garlic. Stir regularly so that it doesn`t stick until the pasta is done.
- Drain the pasta, mix with the butter, garlic, chilli and ham mixture and distribute on plates.
- The indicated amount is enough for 2 plates for each. Warning: hot, we grow chilies and can withstand quite a bit, but the aroma of the habaneros, or alternatively scotch bonnets, is really great in this combination. Any other chilli works of course, if you like it milder, I recommend 3 - 4 jalapenos instead. Completely different aroma, not nearly as hot, but also very tasty.
- And it`s best not to breathe on anyone the next day, even if cut garlic doesn`t smell as strong as pressed garlic. If you like, you can sprinkle with parmesan, which goes very well with it.
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