Pasta with ham and Emmental cheese

Name: Pasta with ham and Emmental cheese - Emanuela D.
Ingredients: 400 spaghetti; 1 onion; 200 g Prague ham; 100 g grated Emmental cheese; 150 g sour cream; 100 ml oil; 25 g salt

Pasta/Pizza - Pasta with ham and Emmental cheese by Emanuela D. - Recipia

Pasta with Ham and Emmental Cheese When I need a simple dish that doesn't require much preparation, pasta with ham and Emmental cheese is a practical choice. The pasta is boiled, the onion and ham are sautéed separately, and then all the ingredients are heated together until the cheese melts. The dish can be served warm, but it is also good cold, especially if you prepare it in advance. Quick Info Total time: approximately 30 minutes, plus the time needed to sauté the onion and ham Preparation time: about 10 minutes for preparing the onion and ham Cooking time: 10 minutes for boiling the pasta, 10 minutes for resting covered, and 5 minutes for final heating with cheese and cream Servings: the number of servings is not specified in the original recipe; the amount is suitable for several servings Difficulty: easy Recipe type: quick pasta with ham, onion, cream, and cheese Ingredients 400 g spaghetti 2 l water 25 g salt for the pasta boiling water 1 onion 200 g Prague ham, sliced 100 g grated Emmental cheese 150 g cream 100 ml oil Salt, to taste, for the final mix Optional, for sautéing the onion and ham: bell pepper or mushrooms, to taste Preparation Method 1. Boil the water for the pasta Put the 2 liters of water in a pot and add the salt. Let the water come to a boil. When it starts to boil, add the spaghetti. Gently stir with a wooden spoon so that the pasta doesn't stick together and gradually submerges in the water. 2. Boil and let the pasta rest covered Let the spaghetti boil for 10 minutes, stirring occasionally. After this interval, turn off the heat, cover the pot with a lid, and let the pasta sit for another 10 minutes. This step is included in the original recipe, so do not remove the pasta immediately after the first 10 minutes. 3. Prepare the onion and ham While the pasta is boiling, peel the onion, wash it with cold water, and slice it julienne. Put the oil in a pan, add the onion and sliced Prague ham, and let them sauté until the onion and ham turn golden. If using bell pepper or mushrooms, add them to the pan along with the onion, to taste. The quantity is not specified in the basic recipe as these are optional ingredients. 4. Drain the pasta After the 10 minutes of resting covered, drain the pasta in a colander. Let it drain for about 5 minutes. 5. Mix all the ingredients Put the drained pasta in a pot. Add the sautéed onion and ham and carefully mix so that the ingredients are evenly distributed. Then add the grated Emmental cheese, cream, and salt to taste. Keep in mind that the ham and cheese may already be salty, so it's better to taste before adding more salt. 6. Melt the cheese Put the pot on the stove over low heat and let the dish cook for about 5 more minutes. Stir until the Emmental cheese melts and combines with the cream and the other ingredients. The pasta can be served immediately while warm, but it can also be eaten cold. Why I make the recipe often It’s an easy recipe to prepare when I have pasta, ham, and a bit of cheese on hand. It doesn't require a complicated sauce or many separate steps. The sautéed onion and ham bring flavor, while the cream and Emmental bind the ingredients into a creamy mix. Another advantage is that the pasta can be served cold. Therefore, the dish can be made shortly before mealtime and doesn't have to be served immediately after it's ready. Tips Follow the boiling time and the 10 minutes during which the pasta remains covered, as these are steps from the basic recipe. Stir the spaghetti occasionally during boiling, especially at the beginning. Slice the onion julienne, meaning into thin strips, so that it cooks along with the ham and mixes more easily with the pasta. Grate the Emmental before adding it to the pot. It will melt more easily than a whole piece. Use low heat in the final stage. The cheese needs to melt, and the cream should heat, not boil vigorously. Substitutions Prague ham can be replaced with another type of ham if that's what you have on hand. However, the final taste will depend on how salty and seasoned the ham used is. Emmental can be swapped with a cheese that melts well, but the original recipe is based on the flavor and texture of this cheese. Variations For a version with more vegetables, add bell pepper or mushrooms to the pan when you sauté the onion. These are the only variations mentioned in the basic recipe and are used to taste. You can keep the dish simple with just onion and ham, without additional vegetables. This way, the flavor is simpler, and the main ingredients remain more evident. Serving Ideas Pasta with ham and Emmental cheese can be served warm, immediately after the cheese has melted. They can also be served cold after being allowed to cool. If you prepare them for later, mix them before serving, as the cream and cheese may not distribute as evenly after cooling. Frequently Asked Questions 1. Can I use another type of pasta instead of spaghetti? Yes, however, the original recipe is made with 400 g of spaghetti. If you use another pasta shape, keep the same ingredients and follow the boiling instructions indicated for that pasta. The time used in the basic recipe is 10 minutes, followed by 10 minutes in the covered pot. 2. When do I add bell pepper or mushrooms? Bell pepper and mushrooms are added to the pan when you sauté the onion. They cook together with the onion and ham. They are optional ingredients and are used to taste. 3. Why should the pasta be left covered after the heat is turned off? In the original recipe, the pasta boils for 10 minutes, then stays for another 10 minutes in the covered pot. This time is part of the cooking method and is followed before draining the pasta. 4. Can the pasta with ham and cheese be served cold? Yes. The recipe states that the pasta can be consumed both warm and cold. After cooling, mix them gently before serving. 5. Should more salt be added at the end? Salt is added to the boiling water for the pasta, and in the final mix, it is added to taste. Since Prague ham and Emmental may already have enough salt, taste the dish before adding more. Nutritional Values The values below are estimates and refer to the entire amount of the dish. The calculation may vary depending on the type of cream, the brand of ham, the amount of oil left in the pan, and the type of Emmental used. For the entire recipe, the estimate is approximately: 3,100-3,300 kcal 110-125 g protein 300-320 g carbohydrates 135-150 g fat If the dish is divided into 4 servings, one serving would have approximately: 775-825 kcal 28-31 g protein 75-80 g carbohydrates 34-38 g fat The amount of salt can be high, especially if all 25 g is used for the boiling water and more salt is added at the end. The ham and cheese also contribute to the sodium intake. The nutritional values do not separately include the optional bell pepper or mushrooms. Storage and Reheating Keep the leftover pasta in a covered container in the refrigerator. For the best taste and texture, it is recommended to consume them within the next 2-3 days. When reheating, place the portion over low heat and stir gently until heated through. The cheese and cream may thicken after cooling, and slow heating helps the mixture become uniform again. Do not reheat the entire amount multiple times; only heat the portion you plan to serve.

Pasta with ham and Emmental cheese

Tags

Categories