Chilli Coconut, Parma Ham & Sundried Tomato Capellini

Easy, low-prep, delicious quick dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep all your ingredients.

Step 2

Add black pepper, cayenne pepper to a cold pan.

Step 3

Warm the pan on low heat, until the spices become fragrant. Transfer to a sheet of foil for later.

Step 4

Heat oil through in the same pan.

Step 5

Add the garlic, pancetta and sundried tomatoes to the now heated oil. Sautee until aromatic (3-5 minutes).

Step 6

Bring 1/2 a pot of water to boil.

Step 7

Add coarse salt to the water.

Step 8

Cook capellini on high heat for 2 minutes and 30 seconds.

Step 9

While the pasta is cooking, add butter, lemon juice and roughly 1/4 of the coconut milk to the pan.

Step 10

Drain the water from the pasta pot until about 1/2 a centimetre of water sits at the bottom of the pot.

Step 11

Pour the pasta and water into the pan. Switch to tongs. Stir continuously and vigorously.

Step 12

Add 3/4 of the grana padano in bits, stirring continuously.

Step 13

Add the rest of the coconut milk.

Step 14

Stir until uncorporated.

Step 15

Mix in fresh parsley.

Step 16

Serve in a shallow bowl, topped with the remaining grana padano.