Biltong Pasta

Ingredients (Serves 2–3)

• 250g pasta (spaghetti or fettuccine)
• 100-150g biltong (thinly sliced or shaved)
• 1 cup fresh cream
• 2 cloves garlic (finely chopped)
• ½ cup grated parmesan cheese
• 1 tbsp butter or olive oil
• Freshly ground black pepper
• Salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil and cook your pasta until al dente. Reserve ½ cup of pasta water before draining.
2. Slice or shave your biltong into thin strips. Lightly fry half of it in butter or olive oil for 30-60 seconds. Remove from heat and set aside
3. In the same pan add the garlic and sauté gently (don’t burn it). Pour in the cream and simmer for 2-3 minutes. Stir in parmesan until melted and smooth.
4. Add the cooked pasta into the sauce. Toss well to coat. Add a splash of reserved pasta water to loosen if needed
5. Stir through the cooked biltong. Add the remaining raw biltong on top

Finish with black pepper and extra parmesan. 
Serve immediately while hot and creamy.