Parma ham and pimento penne

Parma ham and pimento penne

Mary Berry's easy pasta combines crispy Parma ham, red peppers and fresh herbs. Parma ham usually comes in packets of six to seven slices – use the whole packet.



  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.

  2. Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside.

  3. Add the oil to the pan, along with the spring onions, peppers and garlic. Fry, stirring occasionally, for 2 minutes.

  4. Add the crème fraîche and bring to the boil, then add the drained pasta with half of the crispy ham, most of the herbs and some salt and pepper. Stir over the heat for a few minutes, or until everything is hot.

  5. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve.

Recipe Tips

Try using kitchen scissors to cut the spring onions quickly.

Swap the ham for thin rashers of streaky bacon, if you prefer.

Using chargrilled peppers in a jar makes this dish very quick. They are an excellent time saver. Of course, if you prefer, you can roast and skin your own.