Four simple high quality ingredients are used in this beautifully light yet flavoursome dish. Frying the culatello ham (you could substitute Parma Ham if needs be) brings an intense flavour and wonderful crispiness to it, complimenting the creamy burrata and Pesto Barilla alla Genovese, which combined with the Barilla Spaghetti, makes for a perfect light dish. Ingredients: 160 g Barilla Spaghetti 50g Culatello raw ham, thinly sliced into 3mm ribbons 100g Pesto Barilla alla Genovese 100 g burrata Method: 1. Bring a pot of salted water to a boil and cook the Barilla Rigatoni according to packet instructions, until al dente. 2. Drain and remove from the heat. 3. Meanwhile, heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 4. Toss the pasta with the Barilla Basilico Genovese 5. Divide between serving plates and top with the crispy Culatello and torn pieces and burrata. 6. Serve hot. #SoCreamyYouCantResist...