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Ham and Truffle Pasta
4
Servings
10
Preparation (min.)
15
Cooking (min.)
Ingredients
- 300 g of pasta shells
- 2 to 3 thick slices of white ham
- 20 cl of thick or liquid cream
- 30 g of butter
- 40 g of grated Parmesan or grated Comté
- 25 g of black truffle pieces
- 1 tablespoon of black truffle juice, optional
- Salt
- Pepper
Ham and Truffle Shell Pasta
Comforting and indulgent, ham and truffle shell pasta reinterprets a classic dish in a more refined version. The softness of the pasta, the melt-in-your-mouth ham, and the delicate aromas of truffle create a simple and tasty recipe, perfect for a friendly lunch or an easy-to-prepare dinner.
Cook this recipe with Plantin products
Preparation
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the time indicated on the package until they remain slightly al dente. Drain, reserving a small glass of the cooking water, and set aside.
Prepare the ham
Cut the cooked ham into small, even cubes. This cutting will allow it to be well distributed in the pasta and create a harmonious bite.
Prepare the creamy base
In a large skillet or saucepan, melt the butter over low heat. Pour in the heavy cream and gently mix. If desired, you can add a tablespoon of black truffle juice to enhance the flavors. Then add half of the black truffle pieces and let it heat gently for a few minutes.
Add the ham and cheese
Incorporate the ham cubes into the warm cream, then add the grated Parmesan or grated Comté. Mix until you achieve a creamy sauce. If the mixture seems too thick, add a bit of the pasta cooking water to loosen it.
Mix the pasta
Add the drained pasta to the sauce and carefully mix to coat them well. Add the remaining black truffle pieces, adjust the seasoning with a bit of salt if necessary, and give a turn of the pepper mill.
Serve
Serve immediately, hot, in deep plates. For an even more indulgent finish, you can add a few extra truffle pieces or some grated cheese just before serving.
Plantin Chef’s tip(s)
If you have leftover pasta and want to serve it again the next day, add a beaten whole egg, a bit of cream, and some grated cheese, then bake everything in the oven for about ten minutes. For an even more flavorful sauce, you can add a splash of Cognac at the beginning of cooking the cream, making sure to let it reduce slightly.
