Ham, of course. For the photo I had to throw some Boar's head ham slices from the butcher on here because, why? I forgot to photograph the ingredients when I actually made the dish and that won't do for my faithful readers. Sigh, that meant recreating the ingredient plate after the fact. This is going to be a photo-intensive post because I want you to see exactly what the sauce needs to look like every minute along the way so it will turn out perfect for you.
And start some fettuccini or spaghetti cooking with a good tablespoon or more of salt. For four servings you'll need less than half a pound of dry noodles. Whatever time the box lists, set your timer for 2 minutes less so you can test it and be sure to get out of the bath while it's truly al dente and not soft and mushy.
Add this in gradually, still whisking of course. The heat should be high enough for the sauce to bubble steadily and easily incorporate the pasta water completely. If it seems too thin, bubble it just another minute or two to rethicken. All in all, this sauce is ready in less than 10 minutes from start to finish. And it's ready for the pasta.
Back to our Fettucini - gild it with a hearty spoonful of finely grated parm and serve it up! Give it a taste first to be sure you're willing to share.
THE SHOPPING LIST
1/2 lb Spaghetti
8 oz heavy cream
8 oz jarlsburg cheese
8 oz honeybaked ham or similar good ham
1 oz Parmigiano-Reggiano
1/2 tsp red pepper flakes
1 Tbs butter
1 Tbs flour