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Ham pasta with creamy sauce and grated cheese, served on a white plate.
Steaming hot creamy pasta dish topped with melted cheese.

Creamy ham and pasta

Author: Flavelo
Recipes Main Courses
This dish is proof that you can create a feast from few ingredients. The secret lies in the emulsion: the meeting of starch-rich pasta water and cream creates that silky sauce that coats the pasta instead of running off it.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 5 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for boiling pasta)
  • Wide frying pan
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Put water on to boil. Once boiling, salt comfortably, and cook the pasta until 'al dente' (firm to the bite). Set aside a mugful of the cooking water!

Tip: The pasta will finish cooking in the frying pan, so it is important not to overcook it in the water, otherwise it will fall apart. (Absorption).
2 ✓

While the pasta cooks, dice the ham and chop the garlic. Melt the butter in a frying pan and throw in the ham.

Tip: Fry the ham a little to give it a more intense, roasted flavour. (Maillard reaction).
3 ✓

Add the garlic to the ham and fry for half a minute until fragrant. Be careful not to brown it!

Tip: Garlic has a high sugar content; it burns suddenly and becomes bitter.
4 ✓

Pour in the cream and add approx. 50ml of the starchy pasta water. Boil together.

Tip: The starchy water helps the cream and butter form a creamy, stable emulsion so the fat doesn't separate.
5 ✓

Tip the drained pasta into the sauce, toss together, and cook for 1-2 minutes until the sauce coats the pieces. Season with salt and pepper.

Tip: The surface of the pasta absorbs the sauce at this point, making it truly flavoursome.
6 ✓

Serve sprinkled with grated cheese, which will melt from the heat of the pasta.

Tip: Always add the cheese at the end so it doesn't clump in the sauce.

Recipe FAQ

Why did the pasta turn out dry?
You likely cooked it too long in the sauce, and the pasta absorbed all the moisture. In this case, add a little water.

Ingredients

  • 400 g Dried pasta (e.g., penne or fusilli)
  • 200 g Cooked ham or gammon
  • 2 tbsp Butter
  • 2 cloves Garlic
  • 200 ml Single cream (min. 20%)
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 50 g Grated cheese (Trappist, Edam or Gouda)