Reginette with Ham and Leeks

Reginette with ham and leeks is a simple yet flavorful dish. Here you’ll find a classic recipe, with a slight Italian twist that I often use in my suggestions.

Ingredients

• 320 g of reginette (or another type of long pasta)
• 150 g of cooked ham cut into strips
• 2-3 leeks, the white and tender part, sliced
• 200 ml of cooking cream
• 40 g of grated Parmigiano-Reggiano
• 1 clove of garlic
• Extra virgin olive oil
• Salt and black pepper, to taste

Preparation

1. Start by boiling plenty of salted water for the pasta.
2. Meanwhile, in a large skillet, sauté the garlic in a drizzle of extra virgin olive oil. Once it’s golden, remove it and add the sliced leeks.
3. Cook the leeks until they become soft and slightly caramelized, then add the cooked ham and sauté for a few minutes.
4. Cook the reginette in the boiling water according to the package instructions for al dente pasta.
5. Add the cream to the leeks and ham, stir and let everything blend well over low heat. Season with salt and pepper.
6. Drain the pasta and transfer it to the pan with the sauce. Toss the pasta with the sauce for a few minutes to flavor it.
7. Turn off the heat, sprinkle with grated Parmigiano-Reggiano and mix well to create a smooth cream with the cream and cheese.
8. Serve hot with an extra sprinkle of Parmigiano if desired.

Curiosity

Reginette, also known as mafaldine, are a type of pasta characterized by ruffled edges that resemble the tiaras of queens, hence the name. This pasta holds creamy or tomato-based sauces well thanks to its particular shape.

Enjoy your meal!