Spaghetti with Lemon, Ham and Cream
1/3 lb. dried spaghetti or 1 lb. fresh
1/3 cup unsalted butter
5 oz. sliced strong ham, cut into thin strips
1 cup cream
1 tbsp. finely chopped fresh parsley
grated rind of 1 lemon
salt and ground black pepper
3 tbsp. grated Parmesan cheese
Begin cooking spaghetti in boiling salted water. Melt butter in a large deep frying pan and add ham. Cook for 30 seconds before adding the cream, parsley and lemon rind. Season with salt and pepper and cook for 1 to 2 minutes more, until thick and smooth. When pasta is al dente, drain and add it to the pan with Parmesan. Toss quickly to coat well and heat through. Serve with additional grated Parmesan. Serves 4
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