Creamy Ham Pasta

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 771
• Protein: 31 g
• Carbs: 81 g
• Fat: 37 g

Ingredients

• 400 g Penne rigate ( dry )
• 200 g Ham ( in strips )
• 250 ml Liquid cream
• 30 g Minimum butter sweet
• 50 g Parmesan cheese ( grated )
• 1 pinch Nutmeg ( ground )
• 1 tbsp Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the pasta

   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. Preparing the garnish

   Slice the ham into thin 1 cm wide strips. Set aside.

3. Reducing the cream

   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. Final emulsion

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the fridge. Reheat gently with a splash of milk to restore creaminess.