Ingredients:
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200g spaghetti
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150g cooked ham (diced or thinly sliced)
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1 cup heavy cream (about 240ml)
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1/2 cup grated Parmesan cheese
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2 tbsp butter
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2 garlic cloves (minced)
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1 tbsp olive oil
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Salt and pepper (to taste)
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1/4 tsp nutmeg (optional, but adds a nice warmth)
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Fresh parsley (chopped, for garnish)
Instructions:
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Cook the spaghetti:
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Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Once done, drain the pasta, reserving a bit of pasta water (about 1/2 cup), and set aside.
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Prepare the creamy sauce:
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In a large pan, heat the olive oil and butter over medium heat.
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Add the minced garlic and sauté for about 1 minute, until fragrant.
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Pour in the heavy cream and bring it to a simmer. Stir occasionally to make sure it doesn’t burn.
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Once the cream has slightly thickened (after about 3-5 minutes), lower the heat and stir in the grated Parmesan. Let it melt into the sauce, creating a smooth, creamy texture.
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Add the ham:
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Add the diced ham to the pan and cook for an additional 2-3 minutes, allowing it to warm through and slightly brown on the edges.
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Combine the pasta and sauce:
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Add the drained spaghetti to the pan with the creamy sauce. Toss everything together, making sure the pasta is well-coated. If the sauce seems too thick, you can add a little bit of the reserved pasta water to loosen it up.
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Season and finish:
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Season the pasta with salt, pepper, and nutmeg (if using), and give it a final toss.
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Serve:
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Garnish with fresh parsley and extra Parmesan if desired. Serve hot and enjoy!
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This dish is comforting and satisfying on its own, but you can also pair it with a fresh salad or garlic bread for an extra indulgence.
Let me know if you’d like to tweak the recipe or add anything else!