Tuscan Butter Ham Cold Spiral Pasta
A refreshing and rich Italian summer cold pasta featuring silky butter emulsion, crushed garlic, cracked black pepper, and delicate raw prosciutto ham.
Inspired by the culinary traditions of Tuscany, this no-stove-cooking approach embraces rich yet refreshing flavors that are ideal for warm weather. The milky richness of butter melts smoothly with starchy pasta water to coat every spiral twist, balanced by the savory saltiness of raw ham and aromatic black pepper.
Ingredients
- 200 g spiral pasta
- 2 pieces butter
- 1 tbsp olive oil
- 0.5 clove garlic
- 16 g salt
- 2 liters water
- to taste black pepper
- to taste parsley
- 50 g raw ham
Instructions
- 1Prepare the bowl with oil and butter
Pour an appropriate amount of olive oil into a clean metal mixing bowl, then add two pieces of butter to serve as the base of the cold noodle sauce.
Tip: Ensure the bowl is large enough to comfortably toss the pasta and other ingredients later. - 2Add garlic and black pepper
Press half a clove of fresh garlic directly into the bowl with the olive oil and butter. Follow this by grinding a generous amount of black pepper over the mixture to build aromatic depth.
Tip: If you prefer a milder flavor, you can reduce or omit the raw garlic, but it adds a wonderful traditional kick. - 3Boil the spiral pasta
Bring two liters of water to a boil, dissolve sixteen grams of salt, and add the spiral pasta. Cook according to package instructions until done.
Tip: Spiral pasta is ideal for this recipe because its shape holds onto the rich, creamy sauce much better. - 4Scoop boiling pasta water
Ladling two spoonfuls of the boiling pasta water directly into the sauce bowl. The starchy, hot water helps melt the butter gently and smoothly.
Tip: Using pasta water instead of direct heat creates a much glossier and more cohesive emulsion for the sauce. - 5Whisk into a smooth sauce
Take a wire whisk and stir vigorously until the butter is completely melted and incorporated with the oil, garlic, and pepper, forming a smooth, emulsified sauce.
Tip: Whisk hard and continuously to ensure the butter and oil combine perfectly without separating. - 6Combine pasta and sauce
Transfer the freshly cooked spiral pasta straight into the prepared sauce bowl, ready for tossing and garnishing.
Tip: Adding the pasta while it is still hot helps it absorb the rich butter and oil flavors instantly. - 7Toss pasta in sauce
Add the cooked spiral pasta directly into the bowl with the prepared butter and garlic sauce, then use kitchen tongs to thoroughly toss and stir the pasta so that the rich sauce coats every single piece evenly.
Tip: Shake the bowl slightly while tossing to help the emulsified butter and pasta water cling better to the twists of the spiral pasta.
