Ham and Cream Pasta
A DELICIOUS 5 ingredient pasta dish! Pasta mixed in a thickened Parmigiano-Reggiano-cream sauce with diced ham topped with more grated Parmigiano-Reggiano. Simply divine!
Servings: 4
Ingredients
- 8 oz pasta, any shape
- 1 ½ cups heavy cream
- 1 ½ cups Parmesan, preferably Parmigiano-Reggiano, divided
- 1 cup cubed or diced ham
- salt
Instructions
- In a large pot, bring water to a boil; salt the water generously with 2 Tbsp salt. Add the pasta and cook according to the package instructions; drain.
- Meanwhile in a medium saucepan over medium heat, bring the heavy cream and 1 tsp salt to a simmer. Turn the heat to medium-low and stir often; making sure that it doesn't boil over.
- When the cream thickens and coats the back of a spoon, about 8 minutes, stir in 1 cup Parmesan and the ham. (The cream will turn an off white color as it thickens). Remove from heat, add the ham-cream sauce to the drained pasta, and stir well to incorporate.
- Serve immediately. Use the remaining ½ cup Parmesan for garnish.
Notes
- This recipe is best when eaten immediately.
- Small, short pasta shapes work best such as, shells, Farfalle, rotini, elbows, or penne. Gnocchi, tortellini, or ravioli work well too.
- Leave out the ham for a Vegetarian Cream-Parmesan Pasta.
- Add veggies like cooked peas, carrots, or corn.
- Replace the ham with cubed or diced, chicken or turkey.
- It can be reheated but will not be as creamy because the pasta will soak up to cream.