Pasta shells with ham and truffle


Heat the water in a large pan.
When the water boils, add the pasta and cook for 5 min.
Meanwhile, cut the ham into small cubes.
Heat the cream in a small pan with a spoonful of veal stock. Add the truffle juice, brisures and butter. Mix well.
Cook and reduce slightly for 5 minutes. Season with salt and pepper.

Drain the pasta, keeping back two soup spoons of the cooking water.
Mix the pasta with the contents of the pan, the ham, grated cheese, butter and cooking water.
Stir carefully, add a grind of pepper and serve immediately.

To serve

Add a grind of pepper and serve immediately


If you have pasta left over and you want to keep it for the following day, add a whole beaten egg, a little cream and grated cheese and then brown in the oven for 10 minutes. You can add a liqueur glass of Cognac when you start to cook the cream.

Grapillon d'Or Cuvée Excellence rouge Gigondas


  • 400 gr pasta shells
  • 150 gr ham shoulder or butt
  • 150 gr grated Comté cheese
  • 1 table spoon veal stock
  • 10 cl black truffle juice
  • 2 good soup spoons of black truffle breakings
  • 15 cl liquid cream
  • 50 gr butter

Number of guests: 4

Preparation: 10 min

Cooking time: 7 min



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