Pasta with ham cream and cheese

Pasta with ham is prepared quickly and very simply. Pasta with a delicate creamy garlic sauce with slices of ham, cheese and herbs - with such a dish, any everyday lunch or dinner will become a real holiday.

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta (long paste)

300

Ham

200

Cream (20%)

200

Hard cheese

Garlic

Parsley (3 twigs)

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 10 g

Fats 32 % 18 g

Carbohydrates 50 % 28 g

330 kcal

GI: 4 / 96 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients. To make pasta with ham cream and cheese, we will need: 300 g of long pasta; 200 g of ham; 200 ml of cream (20%); 150 g of cheese; 2 cloves of garlic; 3 sprigs of parsley; 2 tablespoons of vegetable oil; ground black pepper and salt to taste.
Step 2:
Cut the ham into small cubes and strips.
Step 3:
Peel and finely chop the garlic.
Step 4:
Grate the cheese on a coarse grater.
Step 5:
Wash, dry and finely chop the parsley.
Step 6:
Boil the pasta in a large amount of salted water until al dente.
Step 7:
Put the pasta in a colander and let the water drain.
Step 8:
Heat the vegetable oil in a frying pan. Add garlic, fry for 1 minute.
Step 9:
Put the ham in the pan. Stir-fry for about 3 minutes until golden brown. Pour in the cream. Add salt, pepper and mix. Bring the cream to a boil.
Step 10:
Put the pasta in the pan with the ham and cream.
Step 11:
Stir. Simmer all together for about 2 minutes.
Step 12:
Arrange the pasta on plates. Sprinkle grated cheese and herbs on top. Bon appetit!

Of all types of Italian pasta, I like most of all pasta Carbonara with slices of fat crispy bacon, yolk, cream and the obligatory grated cheese. However, bacon is too greasy, so I often replace it with ham.
For the dish, you need to take pasta from durum wheat. It can be like valley pasta, such as spaghetti, tagliatelle, fettuccine, or medium: farfalle (we are better known as "bows"), conciglione (shells), penne (tubes), fuzzili (drills) or orequiette (similar to convex coins).
I like long pasta most of all, so I cooked with tagliatelle - this pasta looks like small balls and is used to make pasta nests with some kind of filling. But I used them as a regular paste. With strong cooking, the balls broke up into ordinary long ribbons.
You can use any ham, but preferably one that you like by itself. With ham, the taste of which is not pleasant, it is unlikely that a good pasta will turn out, because the proportion of ham in the dish is not small. Once I made such a paste: I took a new ham, never tried it and I didn't like it at all. I decided to use it at least with pasta. But I didn't like the pasta itself either because of the taste of this ham.

How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"

How to properly replace different types of cheeses in dishes read in this article.