Recipe of the Week

Recipe of the Week
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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