To prevent pasta and ham from turning into a shapeless lump, it is important not to overcook the flour products. Pasta can be used in any shape; it is advisable to choose products made from durum wheat.
You can add vegetables, mushrooms, herbs, and grated cheese to pasta with ham.
Ingredients
Pasta 200 grams Hard cheese 100 grams Ham 100 grams Tomato paste 1 tbsp. Butter 20 grams Dried oregano 0 tsp Salt 1 pinch Ground black pepper 1 pinch
- Number of servings: 2
- Preparation time: 20 minutes
- Cooking time: 10 minutes
How to cook pasta with ham
Both boiled and smoked ham are suitable for this dish; choose the variety to suit your taste.
To get the same appetizing dish as in the photo, pasta with aromatic ham needs to be prepared as follows:
- Cut the ham into thin strips and fry in butter.
- Grate the cheese on a fine grater.
- Dilute tomato paste with water to the consistency of ketchup, add salt and oregano, you can use other herbs, and boil.
- Pour the sauce into the pan with the ham and simmer for 5 minutes.
- Boil flour products in salted water until “to the bite” - they should not be too soft. Drain the water, add tomato sauce, stir.
Before serving, the pasta placed on plates should be sprinkled with grated cheese.
Italian pasta recipe with ham
Residents of sunny Italy know a lot about cooking pasta. You can make Carbonara pasta with ham.
You will need:
- durum wheat pasta – 400 g;
- ham – 350 g;
- chicken eggs – 4 pcs;
- garlic – 2 cloves;
- cream – 225 ml;
- Parmesan cheese or its equivalent – 70 g;
- salt – 1 pinch;
- olive oil – 2 tbsp.
It’s easy to prepare a delicious dish:
- Fry crushed garlic in olive oil for 1 minute.
- Cut the ham into cubes and place in a frying pan with the garlic. Fry, stirring, for another 3 minutes.
- Beat the yolks with cream, mix with finely grated cheese, salt and pepper.
- Boil the spaghetti by the tooth. Place in pan with ham. Pour in the sauce and simmer over low heat until thickened, about 7 minutes.
For satiety and unusual taste, you can add champignons or vegetables to the dish, for example, bell peppers, corn. They should be fried together with the ham.
Instead of creamy sauce, Italian Pesto sauce is added to the pasta with ham. For it, mix basil, grated Parmesan, walnuts and a little vegetable oil in a blender. The sauce can be salted and diluted with water to make it fluid.
Pasta with ham is used for salads and casseroles. But it can also be a separate second course; serve it with sliced fresh or pickled vegetables.
You can cook spaghetti quickly and tasty by adding ham. This dish will be hearty and perfect for brunch or lunch. Those who follow a healthy diet should not cook spaghetti with ham for dinner - they are very high in calories.
This pasta (and this is what the Italians call any pasta) is usually served with grated Parmesan flakes, seasoned with a light dressing of olive oil and herbs. But this is only if the ham is not too fatty and does not contain a lot of fat.
Ingredients
- 100 g thin spaghetti
- 150 g ham
- 20 g butter
- salt to taste
- 20 g Parmesan (optional) or any other hard cheese
How to cook pasta with ham
1. Heat water in a saucepan or saucepan until boiling. Pour 0.5 tsp into it. salt and add spaghetti. If they are too long, you can break the bunch of pasta in half and place it in a container of boiling water. It is recommended to cook spaghetti for no more than 8-10 minutes so that they are slightly firm. Italians call this state of pasta “al dente,” that is, slightly undercooked. Drain the finished spaghetti in a colander to drain all the water, and add butter to it. Stir.
2. Cut the ham into large cubes. Smoked ham or sliced bacon is best enjoyed with spaghetti, but you can get creative and replace such a meat product with boiled or smoked sausage, boiled pork, smoked brisket, etc. The main thing is that you like the prepared product!
3. Fry the ham pieces in a frying pan for 10 minutes until golden brown. There is no need to add oil - the ham itself will release the fat, which will then brown.
4. As soon as this happens, add the boiled spaghetti to the pan and quickly mix everything. Simmer for exactly 1 minute and turn off the heat.
5. Transfer the ham spaghetti to a serving plate using pasta tongs and garnish with herbs or shredded cheese flakes.
Serve the prepared dish hot. Have a nice day!
Note to the hostess
1. It’s very interesting to experiment with types of cheese intended for sprinkling on Italian pasta. Dorset blue, medoro, anejo and danablue can be used by adherents of bright, non-trivial flavors. Castelmagno, Gateust, Emmental are more delicate; they will not dominate the dish, but will only make it slightly piquant. These products are expensive, but the recipe contains a tiny dose of the auxiliary component.
2. By the way, you can compensate for the cost of expensive cheese if you look for a set of hodgepodge scraps in a specialized department of the store or in a trade pavilion. Their moderate price is not due to their expiration date – it’s just that the edges are always difficult to sell. Markdown is a marketing ploy. There is no need to be afraid or ashamed of such a purchase. Discounted sets most often include both ordinary and elite varieties of ham. After chopping and frying, you get a harmonious mix for adding to spaghetti.
3. If you don’t put butter in good, high-quality pasta, they still won’t stick together, which means you can exclude one of the high-calorie ingredients from the recipe list. Moreover, enough liquid will be released from sausages and smoked meats, which will prevent the dish from becoming too dry.
Menus of spaghetti with ham are often associated with careless housewives who are too lazy to peel potatoes. One way or another, we undertake to prove that from the named products you can cook both tasty and unusual, and for those who like to do magic for their own pleasure, there is also a recipe.
Spaghetti with ham - general cooking principles
You can take any spaghetti; almost all of them are made from durum wheat flour, which guarantees the highest quality of the product. Boil them only in boiling, well-salted water. There should be about ten times more liquid in the pan than spaghetti.
It is not recommended to stir products frequently during cooking, especially when they begin to soften. The cooking time is always indicated in the instructions on the package, but it is still better to control the degree of readiness yourself.
Various sauces are usually prepared with ham, which are mixed with spaghetti. An exception is the preparation of quick pizza in the oven, on a pasta base, into which the ham is placed without additional processing.
Ham in sauces is often combined with vegetables, mushrooms, cheese and herbs. Sauces can be creamy or tomato-based. Almost all spaghetti ham sauces are prepared by adding hard cheese. It perfectly emphasizes the taste of the finished dish.
Spaghetti with ham in cream cheese sauce
350 gr. chopped ham;
Three raw yolks;
200 ml cream, low fat.
1. Rinse the spaghetti boiled until done with cold water and drain in a colander.
2. Cut the ham into thin long strips and place it in a dry frying pan. Stirring constantly, fry the pieces for five minutes over low heat. Then remove the pan from the heat and place the ham on a disposable towel.
3. Pour cream into a large saucepan. Add the yolks and coarsely chopped cheese to them, mix.
4. Place the container over low heat and heat, continuously stirring the contents. After about a couple of minutes, the whisk will pull strings of melted cheese behind it. Let the sauce sit for a couple more minutes and remove from heat.
5. Transfer the spaghetti from the colander to the pan. Pour the cheese sauce into them, add the fried ham, stir thoroughly and serve immediately.
Spaghetti with ham, tomatoes and cheese
200 gr. boiled ham;
A small pinch of coarsely ground pepper;
Fresh herbs - to taste;
1. Rinse small tomatoes in cold water, wipe dry with a napkin and cut each in half.
2. Cut the ham into small pieces - cubes, strips or sticks. Grind the cheese with a medium grater.
3. Place the spaghetti in boiling, lightly salted water and cook until tender. To prevent individual pastas from sticking together, stir them while cooking. When the spaghetti is cooked enough, rinse it with warm water in a colander.
4. Melt the butter. Place the tomato halves into a frying pan with melted fat and lightly fry them on different sides.
5. Add ham and crushed garlic to the tomatoes, stir and continue cooking without increasing the temperature.
6. When the ham pieces are lightly browned, pour four tablespoons of drinking water into the pan. Lightly add salt to the roast, pepper to your taste, and add half the shredded cheese with finely chopped herbs.
7. Remove from heat and mix the contents of the pan with the washed spaghetti. While the dish has not cooled, serve it to the table, placing it on portioned plates and generously sprinkling the remaining grated cheese on top.
Spaghetti with ham in mushroom sauce
Half a kilo of high quality spaghetti;
250 gr. fresh small champignons;
Boiled ham - 200 gr.;
200 gr. medium fat sour cream;
Homemade butter - 20 gr.;
1. If you managed to get small champignons, cut them in half, larger ones - into four parts.
2. Chop the onion into small slices, cut the ham into centimeter cubes.
3. Sauté the onion in butter until translucent, add the champignons to it and continue cooking for 15 minutes until all the water has evaporated.
4. Then add the ham to the mushrooms fried with onions, and after another two minutes add sour cream. Lightly season the sauce and add salt to your taste. Stir and simmer for two minutes, remove from heat.
5. Boil the spaghetti in lightly salted boiling water, following the instructions on the package. Then drain the pasta in a colander, rinse with lukewarm water and place on plates.
6. Top the pasta with ham and mushroom sauce and serve the dish hot.
Spaghetti with ham and cheese Italian style - “Pasta carbonara”
250 gr. spaghetti of the highest quality;
100 gr. smoked ham;
3 tablespoons of good olive oil.
1. Cut the ham into thin rectangular pieces and fry the pieces in olive oil until lightly browned.
2. Boil lightly salted water in a large saucepan. Place the spaghetti in boiling water and wait for it to boil again. Then lower the heat to medium and continue cooking the pasta, remembering to stir it occasionally. Do not cook until cooked; they should be slightly tough on the inside.
3. Place the boiled pasta in a colander and after the moisture has completely drained, immediately add the fried ham and mix well.
4. Beat one whole egg and the yolk from the second well with a fork. Add spices, a little salt, finely grated cheese (50 g) to the mixture and immediately pour the sauce into the hot spaghetti.
5. Divide the “Pasta Carbonara” immediately onto plates and grate the cheese on top.
Spaghetti with ham in tomato sauce and cheese
Dry-cured ham - 200 gr.;
200 gr. high quality spaghetti;
A tablespoon of any white wine;
400 gram can of tomatoes canned in tomato juice;
20 gr. butter 72% butter;
Fresh dill.
1. Boil the spaghetti in well-salted water until tender. Rinse the pasta with hot water, drain all the liquid, pour over the melted butter and mix.
2. In a dry frying pan over moderate heat, fry the ham cut into thin strips. Then pour in a spoonful of wine and continue simmering for about three minutes.
3. Cut the tomatoes into small cubes and add to the ham along with the juice from the jar.
4. Chop the washed, well-dried dill with a knife and add to the pan four minutes after the tomatoes. Stir the sauce and remove from heat.
5. Spoon the spaghetti into portions with hot tomato sauce and sprinkle finely grated cheese on top.
Spaghetti with ham in the oven - “Simple pasta pizza”
200 gr. pork ham, boiled;
2. Moisten the bottom and walls of a round springform pan with butter or margarine and place the pasta mixed with cheese and eggs into it.
3. Add a couple of spoons of ketchup on top and carefully smooth the spaghetti over the entire surface.
4. Cut the ham into small cubes and spread evenly over the pasta layer. Grate the cheese on top using a coarse grater in an even layer and place the pan in a hot oven for 10 minutes.
5. As soon as the cheese melts well and begins to brown, remove the dish from the oven.
Spaghetti with ham and vegetables
200 gr. long, narrow noodles or spaghetti;
Three medium fresh tomatoes;
Two small sweet peppers;
200 gr. young zucchini;
60 ml refined oil.
1. Remove the skin from the zucchini and cut the vegetable into small cubes. Remove the seeds from the pepper and rinse the remaining seeds with water. Cut the tomatoes and pepper pulp into slices. In order for vegetables to cook quickly, the cuts should be medium-sized. Cut the ham into narrow short strips.
2. Over medium heat in a thick frying pan, fry the ham pieces well, but do not dry them out. As soon as the ham begins to lightly brown, add the zucchini and continue frying everything together.
3. After a couple of minutes, when the zucchini pieces have softened, add pepper to the pan, and after another three minutes, chopped tomatoes. As soon as the tomatoes give juice, season the roasted vegetables with ground pepper, add a little salt and, after mixing well, remove from the heat.
4. Place boiled spaghetti, dried from water, with vegetables. Stir and warm up a little.
Spaghetti with ham - cooking tricks and useful tips
The cooking time for spaghetti depends on the type of grain it is made from, and it can vary significantly from one manufacturer to another. On average, cooking takes from 10 to 12 minutes, but it is still recommended to check the final readiness additionally.
Many housewives rinse spaghetti with cold water, but professional chefs advise doing this only with boiling water.
To prevent spaghetti, dried from liquid, from sticking together, after washing, you need to sprinkle it well with oil and mix.
If you need to reheat the pasta in the sauce, it is better to slightly undercook it. When heated, they will become ready on their own.
I don’t know if there is a working wife and mother who will not be worried about the age-old problem - what to cook for dinner? After all, there are not so many recipes for quick, satisfying, and, most importantly, delicious dishes.
In the evening, after a hard day’s work, you don’t want to spend hours in the kitchen, trying to prepare something like that and answering the endless questions of your household: “Well, when will dinner be?”
For me personally, paste often comes to the rescue in such situations. Yes, yes, the simplest pasta can save the situation if it is prepared correctly, and even with some tasty sauce.
Would you like me to share one of my favorite recipe ideas for a quick dinner? This pasta with ham and cheese sauce will also become a frequent guest in your kitchen, I’m sure!
Ingredients:
For 1 serving:
- 100-150 g spaghetti;
- 100 g ham;
- vegetable oil for frying;
- 30 g hard cheese;
- 1 egg;
- 2 tbsp. l. sour cream;
- 1-2 cloves of garlic;
- salt and pepper to taste.
For decoration:
- Cherry tomatoes;
- greenery.
Preparation:
We cut the ham into small cubes, about 0.7 cm on a side. Instead of ham, you can use any smoked meat - balyk, brisket, etc.
Fry the ham in a small amount of vegetable oil for 3-4 minutes, stirring, over medium heat.
At the same time, set the spaghetti to cook. As a matter of fact, it can be other pasta: fusilli, pene, fettuccine - it all depends on your preferences. Cook the pasta until cooked according to the instructions on the package. Try not to overcook the pasta - it’s better to turn it off a minute before the allotted time than to forget about it altogether. Place the spaghetti in a colander and let the excess liquid drain.
Don't expect to rest while the ham is roasting and the pasta is cooking. During this time, you still need to have time to prepare the cheese sauce. True, this is not a troublesome task at all and is very fast. In a container that is convenient to use as a mixer, break the egg and add sour cream.
Three cheese on a medium grater, add to egg and sour cream. The ideal option is Parmesan cheese, but if you don’t have it, then the familiar hard cheese of such varieties as “Dutch”, “Russian”, “Poshekhonsky” is quite suitable...
Pass the garlic through a garlic press and add it to the cheese, egg and sour cream. Add salt and pepper.
Using a mixer, mix all the ingredients for the sauce. It will take you even less than a minute.
By this time, the ham has already been fried and the pasta is cooked. Now we need to act quickly and clearly. Place the pasta on a plate or bowl.
We send the ham there too.
And pour in the cheese sauce.
Now quickly and quickly mix the sauce, spaghetti and ham.
Place the spaghetti on the plate in which we will serve it.
Pasta, of all shapes and sizes, is a wonderful quick side dish. Well, if you approach the dish creatively, then even from a small set of additional products you can conjure up a wide variety of and little similar dishes. Do you want a casserole, or maybe you want to remember your student years?
Macaroni with ham and cheese - general cooking principles
Most ham pasta dishes are made with pre-cooked pasta. But there are also dishes for which dry pasta is also used. This applies to products stuffed with minced meat and quickly cooked dishes in a frying pan.
Adding cheese and vegetables to pasta and ham allows you to diversify the “pasta” menu. Salads, casseroles are prepared from pasta with ham and cheese, and stuffed pasta is baked with cheese, with the addition of smoked meat.
The ham is taken both boiled and smoked. The cheese used is only hard varieties with a neutral taste. The meat is cut into small pieces: cubes, strips or sticks, and the cheese is grated.
Cheese can be added to the dish itself or used as a topping.
Pasta dishes with ham and cheese are very nutritious in themselves and therefore they are served as independent dishes, served with fresh or canned vegetables: tomatoes, cucumbers.
Pasta with ham in creamy sauce
Ingredients:
Ham, boiled - 100 gr.;
Small onion;
160 gr. short pasta;
120 ml cream 22% fat;
30 gr. “Traditional” butter, butter;
2 tablespoons of oil, refined.
Cooking method:
1. Cut the ham into larger cubes and the onion very finely.
2. Lightly sauté the onion in vegetable oil in a frying pan. Do not fry too much, as soon as its pieces acquire a delicate amber hue, immediately add the sausage and fry it together with the onion for about three minutes.
3. Then pour the cream into the pan and bring to a boil, but do not boil. At minimum temperature, simmer the cream sauce until thick. At the end, lightly salt and pepper, add butter and remove from heat.
4. Place the pasta, rinsed with warm water and boiled until done, into a deep saucepan, and immediately add the creamy sauce with ham to it and stir.
5. While the dish is hot, serve it to the table.
Pasta with ham, “Student style” - in a frying pan
Ingredients:
A pack of pasta (bows, feathers or horns);
One chicken egg;
Cheese “Kostromskoy”, hard - 200 gr.;
One large tomato;
Four tablespoons of unsalted tomato paste;
A spoon of vegetable oil;
To taste - favorite seasonings;
Pork ham - 200 gr.
Cooking method:
1. Heat vegetable oil in a frying pan and fry finely chopped onion until a golden crust appears on its pieces.
2. Add the ham cut into small cubes and continue cooking.
3. After three minutes, pour the pasta into the pan and fry everything together for three minutes.
4. Then pour one and a half glasses of lightly salted water into the pan and reduce the heat. Cover the pan with a lid and leave to simmer until all the water has evaporated.
5. Add tomato, coarsely grated cheese and raw egg to the pasta. Stir and continue cooking for five minutes.
6. Then put the tomato cut into slices into the pasta and season with spices to your taste.
7. Turn off the heat and keep the dish covered for 5 minutes.
Boiled pasta with ham - “Italian spaghetti with eggplant”
Ingredients:
150 gr. long vermicelli or spaghetti;
Two medium eggplants;
One small tomato;
150 gr. ham, boiled;
Small onion;
Fresh herbs;
Sunflower oil.
Cooking method:
1. Cut the eggplant and ham into thin strips, and the tomato and onion into medium-sized cubes.
2. Dip the whole spaghetti into boiling and always slightly salted water, and cook at a slight simmer until tender. Rinse with warm water in a colander and leave in it.
3. To prevent pasta from sticking, add a small piece of butter or a spoonful of vegetable oil and stir.
4. Sauté the onion in vegetable oil until transparent. Then add the meat and eggplants and fry everything together for three minutes.
5. Add tomato pieces and continue to simmer under the lid for another five minutes, add salt.
6. Place the boiled spaghetti into the frying pan, mix well and leave covered for 10 minutes. Turn off the stove.
7. When serving, sprinkle the dish with finely chopped fresh herbs.
Macaroni with ham and cheese in the oven - “Easy tomato casserole”
Ingredients:
400 gr. curly pasta;
Three eggs;
300 gr. juicy ham;
Hard cheese, “Dutch” - 100 gr.;
Low-fat liquid cream - 200 ml;
Unsalted tomato - 4 tbsp. l.;
Small onion;
Cooking method:
1. Cook the pasta, but do not cook it until cooked; it should be soft on the outside, but still slightly tough on the inside. Before putting the products into the water, lightly salt it. Place the boiled pasta in a colander and rinse with cold water. After all the water has drained, add the ham to the pasta and mix well so that the slices of meat are evenly distributed throughout the pasta mixture.
2. In a frying pan in refined oil, fry the chopped onion until transparent. Then add finely chopped garlic to it and continue to fry until the frying acquires an even golden hue.
3. Add tomato paste, add salt. Simmer for two minutes and remove from heat.
4. Lightly beat the eggs with a fork and fold in the cream. Beat the creamy mixture well with a whisk and add the slightly cooled tomato fry into it, stir.
5. Place the mixed pasta with ham in a small ovenproof dish and pour and immediately pour the prepared tomato sauce over it.
6. Place the casserole in an oven preheated to 180 degrees. After 20 minutes, take it out and generously sprinkle the top with fine cheese shavings and put it back to melt for another 10 minutes.
Pasta with ham and cheese stuffed with minced meat
Ingredients:
Half a kilo of large pasta for stuffing (shells or feathers);
. “Dutch” cheese, hard - 100 gr.;
200 gr. boiled, or smoked ham;
A small slice of fresh white loaf - 50 g;
One large carrot;
200 gr. any minced meat, low-fat;
Two medium onions.
Cooking method:
1. Soak the bread in water or milk, take it out after 10 minutes, remove all the crusts, and lightly squeeze out the crumb.
2. Using a fine wire rack, grind the minced meat with the onion and soaked loaf with a meat grinder. Add a little salt, pepper to your taste and knead thoroughly.
3. Fill the holes in the pasta with the prepared mince and place them in loose rows in an ovenproof dish. Be sure to first pour just a little, literally one spoon, of refined oil into it.
4. Sprinkle the laid out stuffed products with coarsely grated carrots, chopped ham and finely chopped onions.
5. Dilute the mayonnaise with water and pour the mixture over the pasta so that it completely covers them.
6. Using a coarse grater, rub a thick layer of cheese over the dish and put it in a hot oven for half an hour.
7. Serve with fresh or canned cucumbers or tomatoes.
Macaroni with ham and cheese - “Italian macaroni salad”
Ingredients:
300 gr. boiled ham;
Short and thin pasta (vermicelli);
Two peppers of fleshy sweet pepper;
300 gr. canned corn;
Cheese “Kostromskoy” - 200 gr.;
Two small tomatoes.
Cooking method:
1. Bring 2.5 liters of water to boil and lightly salt it with fine salt. Place vermicelli in boiling water and cook over medium heat until fully cooked. Do not leave in the water, but immediately drain in a colander, rinse with warm water and add a spoonful of oil. This will prevent the noodles from sticking together.
2. Cut the ham into the thinnest strips, and the seeded peppers and tomatoes into small pieces.
3. Strain the marinade from the corn and dry the grains well. Grate the cheese onto large shavings.
4. Combine all crushed ingredients in a large bowl with noodles. Add mayonnaise, salt and mix the salad well.
Macaroni with ham and cheese - cooking tricks and useful tips
Pasta for boiling is dipped in boiling water and brought to the required readiness at low temperature, with the liquid boiling very low in the pan. To prevent the dishes from being bland, the water must be salted after boiling.
To prevent them from sticking together, boiled pasta is washed only with warm water and dried in a colander. To be on the safe side, they are mixed with oil, vegetable or butter, immediately after washing.
If boiled pasta is subject to further heat treatment, it is boiled until half cooked. Otherwise, the appearance of the subsequently prepared dish will undeservedly suffer. Pasta can turn into mush.
Uncooked pasta cooked in a frying pan is pre-fried. This allows you not only to maintain their shape, but also contributes to faster cooking.
Hard varieties of cheese added to dishes can always be replaced with pickled cheeses, which will give the dish a special new taste. If cheese is added to a dish that will be baked later, this should not be done. Only hard cheeses melt, and it is their use that allows you to achieve the desired result - the formation of a ruddy, “sticky” crust on the surface.
