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  • Catia Pacheco Castro

Creamy Maple and Balsamic Gammon Pasta with Cheese and Thyme

It's July!!! Can you believe it my friends? Today I am sharing with yo a delicious pasta dish I came up with yesterday. This sauce is so good, you'll want to drink it. I am serious, it is that good. It also is fast. You can have this on the table in less than 15 minutes. It is made with shredded cooked gammon. In the U.S.A, it is known as Virginia baked ham.

This pasta dish is incredible. Have I said that already?

Make it, try it, rate it!

Stay safe xoxo



Creamy Maple and Balsamic Gammon Pasta with Cheese and Thyme

Serves 4

Total time 15 minutes


500 g. Cooked Gammon, shredded

500 g. Tortiglioni or Penne pasta

200 g. Grana Padano cheese, grated, plus more to serve

300 ml. Double cream

100 ml. Water

60 ml. Maple syrup

30ml. Extra virgin olive oil

30 ml. Balsamic vinegar

6 Cloves of garlic, minced

1/2 Onion, finely chopped

1 tbsp. Butter, I used salted, but unsalted fine

1 tsp. Coarse sea salt

1 tsp. Sweet paprika

1/2 tsp. Ground mustard

4-5 Sprigs of fresh thyme, leaves only

Freshly cracked black pepper

Crushed red chilli flakes, to taste. Optional


  1. Put a large pot of generously salted water on the boil for the pasta.

  2. Meanwhile, heat the olive oil on high heat in a large high sided frying pan. Add onion and gammon. Fry until both onion and gammon are crisp, a few minutes. Add balsamic vinegar, pan will sizzle, and garlic, stir and deglaze pan.

  3. Add pasta to boiling water.

  4. Add rest of ingredients to frying pan, except thyme. Lower heat to a simmer.

  5. Drain pasta and reserve 1 ladle of the pasta cooking water.

  6. Add pasta and reserved ladle of water to gammon sauce.

  7. Cook whilst stirring a minute more.

  8. Add thyme. Divide amongst 4 pasta bowls and serve alongside crushed red chilli flakes and more grated cheese.






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Crawley,West Sussex UK

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