This recipe for Linguine alla Parmigiana is a true Italian comfort food classic, featuring tender linguine pasta tossed with a creamy Parmigiano-Reggiano sauce, fragrant spring onions, sweet peas, and savoury Parma ham. It’s a simple dish that lets the quality of the ingredients shine through, making it a perfect choice for a cosy night at home.
Ingredients
- 100g (4oz) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
- 400g (14oz) linguine or spaghetti
- 25g (1oz) unsalted butter
- 1 bunch spring onions, finely chopped
- 4 tablespoons dry white wine
- 150g (5oz) frozen petit pois or garden peas, thawed
- 100g (4oz) Parma ham, thinly sliced
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Method
- Grate the Parmigiano-Reggiano cheese finely and set aside.
- Cook the pasta according to package directions until al dente.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the spring onions and sauté until softened, about 2 minutes.
- Add the white wine to the skillet and let it simmer for a minute or two until reduced slightly.
- Stir in the peas, Parma ham, and grated Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss gently to coat the pasta evenly.
- Garnish with fresh basil leaves and serve immediately.
- Enjoy with a glass of your chosen wine pairing.
White Wine Pairings:
• Pinot Grigio: This crisp and refreshing white wine from Italy offers a refreshing contrast to the dish’s creamy sauce. Its citrus and pear notes will complement the Parmigiano-Reggiano and peas.
• Sauvignon Blanc: Another excellent choice, Sauvignon Blanc brings vibrant acidity and herbal notes to the pairing. Its grassy and gooseberry flavours will cut through the richness of the dish and enhance the fresh flavours of the spring onions and peas.
Red Wine Pairings:
• Sangiovese: A lighter-bodied red wine from Italy, Sangiovese offers cherry and plum aromas that pair well with the tomato notes in the dish. Its medium acidity and soft tannins won’t overpower the delicate flavours of the pasta.
• Pinot Noir: Known for its elegance and finesse, Pinot Noir brings delicate cherry and raspberry notes to the pairing. Its subtle earthiness will complement the Parmigiano-Reggiano and Parma ham, while its acidity will balance the richness of the dish.