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Perfect Gammon Pasta


Our unique curing techniques and happy British pigs make for delectable gammon steaks. This simple dish combines them with pasta and cream for a warming and flavoursome meal that won’t take too long to prepare.

To serve four people you should set aside a little over half an hour to prepare and cook our perfect gammon pasta.


  • 2 unsmoked gammon steaks
  • 2 teaspoons tomato purée
  • 1 teaspoon olive oil
  • 300ml double cream
  • An onion
  • Three quarters of a punnet button mushrooms
  • Around 650g pasta (we recommend penne pasta for this dish)
  • Salt and black pepper

Step 1

Cut the button mushrooms into quarters and chop the onion finely. Begin to cook the onions in the olive oil.

Step 2

Our unsmoked gammon steaks are lean, from outdoor-reared pigs, so there’s no excess fat to remove; cut them into thick chunks. Remove the onion from the oil when they’re softened but not browning.

Step 3

Place the gammon steaks in the oil and cook until brown.

Step 4

Boil the pasta to your preferred consistency.

Step 5

Add the onions back in with the gammon steaks along with the mushrooms and cook for around five minutes before adding in the tomato purée.

Step 6

Once the tomato is stirred in, add double cream and bring it to the boil. Let it simmer until the consistency becomes thicker.

Step 7

Add the pasta and stir in. Season it with salt and pepper to taste then serve.

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