LINGUINE WITH HAM AND CREAM
1 cup Unsmoked Ham
¼ cup Butter
2 bulbs Shallots, finely chopped
2/3 cup All-purpose Cream
200 grams Ideal Gourmet Fettucine, uncooked
½ cup Parmesan cheese
Salt and ground black pepper to taste
Fresh parsley sprig, to garnish
Cut the fat from the ham and chop both lean and fat parts separately into small squares.
Melt the butter in a medium frying pan and add the shallots and the squares of ham fat. Cook until golden.
Add the lean ham, and cook for 2 minutes more. Season with black pepper. Stir in the cream, and keep warm over low heat while the pasta is cooking.
Cook the pasta in plenty of boiling salted water until al dente. Drain, put into serving dish and toss with the sauce. Stir in the cheese and serve immediately, garnish with a sprig of parsley.