a classic, simple ham sauce for fettucine (or similar) pasta

Ham and cream sauce

There are several classic pasta sauces that use butter and cream, and then one or several other ingredients, to be used with a pasta fresca (egg pasta). These elegant combinations are true classics -- simple, perfectly melding, and exquisite to taste.

for the sauce:

• five ounces of ham (not sliced, preferably a slab about one-half inch thick)
• six tablespoons of unsalted butter
• one cup heavy whipping cream
• salt and freshly ground pepper
• dash of nutmeg (optional)
• one-half cup Parmigiano (freshly grated of course)
• touch of parsley (optional)

for the pasta

• one pound of pasta fresca (egg pasta) such as fettucine or tagliatelle. The beautiful, tubular egg pasta, garganelli, would also be wonderful.

We had cut slabs of ham, about one-half inch thick, from our 22-pound Easter ham, and then froze the slabs for future use (such as this). Cut the ham into small squares, one-quarter to one-half inch thick. Melt the butter over a low heat in a saute pan. Add the ham and saute for three to four minutes, stirring gently, occasionally. Set aside (or keep warm on the burner).

Cook the pasta. Remember to use enough water: four to five quarts for one pound of pasta (do not scrimp). Add salt to the water when it boils, add the pasta and cook until just short of al dente (it will cook a little more in the saute pan). We found the best way to judge whether a pasta is properly done is by constantly testing: using one of those wooden pasta forks, pulling out a strand, and tasting. When the pasta is ready, almost al dente, drain well.

Return the heat to the saute pan. Add the drained pasta to the sauce in the pan. Then add the cream, a little at a time, stirring and tossing as you go. Tossing is so important. Each strand should be coated evenly and thoroughly, joining the two separate entities, the pasta and the sauce, into a single, delightful whole. Add the nutmet and the salt and pepper to taste. Another toss or two. Sprinkle the parmesan on top and serve immediately on the warmed plates or platter. A touch of prsley on the serving adds color.

Buon appetivo!

. . . the next posting will continue with butter and cream and pasta fresca classic recipes