Pasta with Leeks and Ham

Here is an Italian recipe to prepare a delicious pasta with leeks and ham.

Ingredients

• 320 g of pasta (pappardelle, tagliatelle, or the pasta of your choice)
• 2 medium-sized leeks
• 150 g of cooked ham, cubed or in strips
• 100 ml of cooking cream
• 50 g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Clean the leeks carefully by removing the tougher and more fibrous green part and the root, then slice them into thin rings and wash under running water to remove any residue of soil.
2. In a large skillet, heat two tablespoons of extra virgin olive oil and sauté the leeks over medium heat until they become soft and translucent. Be careful not to burn them.
3. Meanwhile, bring a large pot of generously salted water to a boil and cook the pasta according to the package instructions for al dente texture.
4. Add the cooked ham to the leeks and allow it to brown slightly, then pour in the cooking cream, mixing well.
5. Lower the heat and let the sauce cook for a few minutes until it slightly thickens. If the sauce is too thick, you can dilute it with a little pasta cooking water.
6. Drain the al dente pasta and transfer it to the skillet with the leeks and ham, mixing well to blend the ingredients.
7. Add the grated Parmesan cheese and a pinch of black pepper if you like, then toss everything in the skillet for a few minutes to flavor the pasta.
8. Serve hot and, if desired, sprinkle with more grated Parmesan cheese to taste.

Curiosity

Pasta with leeks and ham is a simple yet flavorful dish. Leeks, with their sweet and delicate flavor, pair well with the salty taste of ham. This dish can be easily adapted by substituting the cooked ham with speck or pancetta for a smokier flavor, or by creating a vegetarian version by omitting the ham and perhaps adding mushrooms or zucchini.