Spaghetti with ham and roasted vegetables
I usually prepare this recipe when I have a piece of smoked pork in the fridge and vegetables that need to be used quickly. I happened to try it for the first time for a contest, but since then I have returned to it because it is easy to adapt and does not require complicated ingredients. Baked spaghetti with smoked pork and vegetables is a suitable dish for both regular days and a more substantial weekend meal. Quick Info Total time: about 50-55 minutes Preparation time: 20-25 minutes Cooking/baking time: 25-30 minutes Servings: 2-3 people Difficulty: easy Recipe type: main course, baked pasta Ingredients 200 g spaghetti (I used Băneasa, but any spaghetti you prefer will work) 200 g smoked pork 1 carrot 1 onion 1 zucchini 1/2 small fennel 1 bell pepper approx. 200 ml cooking cream 100 g grated cheese salt pepper oil (for sautéing and greasing the dish) fresh parsley Preparation method 1. Cook the spaghetti according to the package instructions in salted water. Once ready, drain and set aside. 2. While the pasta is boiling, peel and finely chop the onion. 3. Heat a little oil in a wide pan or pot and sauté the onion for a few minutes until it softens slightly. 4. Cut the smoked pork into thin strips and add it to the sautéed onion. Cook together for 3-4 minutes, just enough to release some fat and develop flavor. 5. Cut the bell pepper into sticks, julienne the fennel, and slice the carrot and zucchini into thin strips using a vegetable peeler. Add everything over the smoked pork and onion. 6. Add a splash of water (or vegetable broth, if you have it) to prevent sticking, and cover the pot. Let it cook on low heat, stirring occasionally, until the vegetables soften, but do not fall apart completely. 7. Pour in the cooking cream, mix well, and let it simmer for a few minutes to thicken the sauce. 8. Taste and adjust with salt and pepper. The smoked pork is quite salty, so not much extra salt is needed. 9. Add the drained spaghetti over the vegetables and smoked pork, mixing gently to distribute the sauce and ingredients evenly. 10. Pour the entire mixture into a greased ovenproof dish. 11. Sprinkle the grated cheese on top as evenly as possible. 12. Place the dish in the oven (preheated to medium heat) and bake for 20-25 minutes until the cheese melts and forms a light golden crust. 13. Remove from the oven and immediately sprinkle with freshly chopped parsley for freshness. 14. Serve the pasta hot, directly from the baking dish. Why I make this recipe often I love to prepare this recipe because it doesn’t require special ingredients; I use what I have in the fridge. It’s perfect when I want a heartier pasta dish with a bit more texture from the vegetables and the flavor of smoked pork. It cooks quite quickly, doesn’t require supervision in the oven, and I can easily adapt it based on what I have on hand. Tips and variations Tips - Don’t let the vegetables soften too much; it’s nicer for them to remain slightly crunchy. - The cooking cream doesn’t need to boil for long, just enough to thicken the sauce. - Check the salt and pepper at the end, as sometimes the cheese and smoked pork can be salty. Substitutions - You can use bacon or smoked ham instead of smoked pork if you don’t have any on hand. - For a milder taste, use plant-based cream or lighter cream. - If you don’t have fennel, you can skip it; the final taste won’t be much affected. Variations - It also works with other types of vegetables: broccoli, mushrooms, or corn. - You can replace the cheese with parmesan or another hard cheese that gratins well. - For an extra touch of greenery, add a handful of spinach towards the end. Serving ideas - It can be served as a main course alongside a simple seasonal salad. - For a packed lunch, a portion can be reheated in the microwave. - For a more rustic look, it can be baked directly in smaller individual dishes. Frequently asked questions 1. Can I use another type of pasta instead of spaghetti? Yes, any type of short (penne, fusilli) or long pasta can be used; the cooking time remains as indicated on the package. 2. Do I have to use fennel? No, if you don’t like it or don’t have it, you can skip it. The recipe can be made without fennel as well. 3. Can the recipe be made without meat? Yes, omit the smoked pork and possibly add more vegetables. The flavor will be less smoky but still tasty. 4. Can I use regular cream instead of cooking cream? Yes, but be careful not to curdle it at high temperatures. Stir gently and don’t boil too much after adding it. 5. What type of cheese is best? Any cheese that melts easily works. Classic cheese or gouda are good, but grated mozzarella also works well. Nutritional values Estimate for one serving (out of 3): approximately 550-650 kcal, 25-30 g protein, 50-60 g carbohydrates, 25-30 g fat. Values may vary depending on the type of smoked pork, how much cheese is used, and the cream. Pasta with creamy sauce and cheese is quite filling, so one serving is enough for lunch or dinner. Storage and reheating The dish can be stored in the fridge in a covered container for up to 2 days. It can be reheated in the oven or microwave. The cheese on top will be softer after reheating, but the taste remains good. I do not recommend storing it longer or freezing it, as the texture of the pasta and vegetables will change.
Preparation
Cook the pasta according to the instructions on the package. Finely chop the onion and sauté it in oil. Cut the smoked ham into strips and add it to the onion. Sauté together. Cut the bell pepper into sticks, julienne the fennel, and slice the carrot and zucchini into strips using a vegetable peeler. Add them to the onion and ham, and pour in a little water or vegetable broth. When the vegetables have softened slightly, add about 200 ml of cooking cream and mix well. Adjust the taste with salt (be careful! the ham is already salty!) and pepper. Then incorporate the drained pasta and transfer everything to a greased baking dish. Sprinkle grated cheese on top and bake until golden. Serve hot, sprinkled with freshly chopped parsley. Enjoy your meal!
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