Creamy Ham Pasta
25 min
total
4
people
745
calories per serving
Ingredients
4 people
- 400 gPenne rigate (dry)
- 200 gHam (in strips)
- 250 mlLiquid cream
- 30 gUnsalted butter
- 50 gParmesan cheese (grated)
- 1 pinchNutmeg (ground)
- 1 tbspGray sea salt
- 1 pinchBlack pepper ground
Method
Pasta coated in a thick, glossy sauce that clings to every bite. The ham provides a firm texture while the nutmeg subtly scents the dish.
- 1
Drop the penne into a large pot of boiling water seasoned with grey sea salt. Cook until al dente, with a slight bite remaining.
- 2
Slice the ham into thin 1 cm wide strips. Set aside.
- 3
In a sauté pan, pour the heavy cream. Heat over medium until it starts to simmer. Let it reduce slightly until it coats the back of a spoon. Add nutmeg and pepper.
- 4
Drain the pasta and toss it into the pan with the cream. Add the ham and butter. Stir vigorously to emulsify. The sauce should be smooth and well-combined.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta, the starch is crucial for making the sauce cling.
- If the sauce is too thick, loosen it with a small ladle of the pasta cooking water.
How long does this dish keep?
Keep for 48 hours in the fridge. Reheat gently with a splash of milk to restore creaminess.
4.8
9 reviews
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