SPAGHETTI WITH BROCCOLI AND HAM

SPAGHETTI WITH BROCCOLI AND HAM (for four)

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

1 pound spaghetti

4 cups small broccoli flowerets

4 tablespoons unsalted butter

1 cup heavy cream

½ pound smoked ham, diced

1 cup freshly grated Parmigiano-Reggiano

2 tablespoons minced fresh parsley leaves


  1. In a kettle of boiling salted water, cook the spaghetti for 9 to 10 minutes after the water returns to a boil, or until it is al dente. Add the broccoli to the kettle and blanch it for 15 seconds.  Reserve 2/3 cup of the cooking liquid and drain the spaghetti and broccoli in a colander.
  2. Put the butter, cream and reserved pasta cooking liquid into a skillet and bring to a simmer over moderate heat, stirring. Add the Parmesan and the ham and heat until the cheese melts and the sauce is very hot.  Add the parsley, season with salt and pepper and cook, stirring, for a few minutes longer.
  3. Toss the sauce with the pasta and serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s