Method
For the prosciutto crumble, heat on a non-stick frying pan, add straight away Prosciutto di Parma and cook on a gentle heat till crispy, 8-10 minutes. Remove from heat, drain from grease and allow to cool on a paper towel.
Bring plenty of water to the boil in a large pot, (7g salt per 1 L water for 100g of pasta). When boiling, add pasta and stir. .
Meanwhile, heat a large frying with oil and butter. Add spring onion and cook gently for 2–3 minutes, than and artichokes and cook for further 2–3 minutes. Add salt and pepper to taste.
Infuse the saffron threads in the white wine then add to the frying pan and allow wine to evaporate. Add the stock and reduce by two thirds. Add fresh cream and reduce by half.
Drain pasta al dente and toss in the pan for 1–2 minutes until pasta and sauce are well combined.
Serve with Parmigiano Reggiano shavings and Prosciutto di Parma crumble.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
