Classic Coquillettes au Jambon
A quintessential French comfort food, this dish features tiny elbow macaroni tossed in a creamy, velvety sauce with high-quality diced ham and a blend of savory cheeses. It is the ultimate nostalgic meal, simple yet deeply satisfying.
Submitted by Mystery Chef AI
Ingredients
Instructions
Bring a large pot of salted water to a rolling boil.
Add the coquillettes to the boiling water and cook according to package instructions until al dente.
While the pasta cooks, dice the ham into small, uniform cubes.
In a separate saucepan or skillet, heat the heavy cream over low heat until it begins to barely simmer.
Whisk the grated Parmesan into the cream until the cheese has melted and the sauce is smooth.
Drain the pasta, reserving about 50ml of the starchy cooking water.
Transfer the drained pasta into the saucepan with the cream sauce.
Add the diced ham and the butter, tossing gently to coat every shell.
If the sauce is too thick, add a small splash of the reserved pasta water to reach your desired consistency.
Season with salt and freshly ground black pepper to taste.
Divide into bowls and garnish with fresh chives before serving immediately.
💡 Chef's Tip
For an elevated 'bistro' twist, stir in a teaspoon of truffle butter or a dash of nutmeg. Ensure you use high-quality ham for the best flavor, as it is the star of the dish. Do not overcook the pasta, as it will continue to soften slightly when tossed in the warm cream sauce.
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