When you want a pasta splurge, this is it. Serving alongside radicchio with feta cheese, chives, and vinaigrette.
1 Pam dried or 1 ¼ pound fresh spinach fettuccine
2 tablespoons (1/4 stick) butter or margarine
8 ounces cooked smoked ham cut into strips
2 tablespoons all purpose flour
¾ cup of heavy cream
1 ¾ cups milk
½ cup grated Parmesan cheese
Salt and ground white pepper to taste
Additional grated Parmesan cheese (optional)
In a stock pot, bring 4 quarts of water to a boil. Cook fettuccine in the boiling water according to package directions or until it is tender but still firm to the bite. (Cook fresh pasta at the end of step three)
Meanwhile, in a large skillet, melt butter over moderate heat. Add ham and sauté until lightly browned, about 2 to 3 minutes. Stir in flour until well mixed. Gradually stir in milk until well blended. Bring the sauce to a boil, stirring constantly.
Reduce the heat to low; stir in cream. Heat the sauce until just hot, but not boiling, about one minute. Stir cheese into sauce until smooth. Season the sauce with salt-and-pepper.
Drain the pasta thoroughly and transferring it to a serving dish. Top the fettuccine with ham sauce and additional Parmesan cheese, if desired, and toss gently.
Cuisine Writer
