Warm Fettuccini with ham, arugula and tomatoes

A wonderful and very colourful pasta, and most exquisite when made with high quality ingredients.


Best when using egg based Fettuccini.
– Cook the Fettuccini as indicated. I like to put half a teaspoon of turmeric in the water for its health benefits.

To serve, simply add on top of the pasta:
1- Organic small tomatoes cut in half
2- Organic Arugula leaves without stem
3- High quality ham (pork) – I used “jambon” of the French variety (in Mexico the closest that comes to it is one called “Selva negra”).
4- Shavings of Parmigiano
5- Then sprinkle with freshly crushed black pepper, olive oil and balsamic vinagre.


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