SPAGHETTI WITH BROCCOLI AND HAM (for four)
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
- 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.
- 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.
- Toss the sauce with the pasta and serve immediately.