Garganelli alla Panna

These garganelli alla panna remind me of a holiday in Italy. I ate pasta with ham and a creamy sauce in a small restaurant in Ravenna, and that simple dish stayed with me. At home, I make the sauce with cream, egg yolks and a little pasta water.

Pasta alla panna with ham and egg yolks

My version combines cream, egg yolks and a little butter. Cooked ham adds a savoury note, with nutmeg to season the cream. I use a piece of cooked ham and cut it into small cubes.

How do I keep the ham and cream sauce smooth?

The important moment is when the yolks go into the pan: from then on, use gentle heat. Keep stirring or tossing and add pasta water in small splashes. The sauce is ready when it clings to the noodles. Too much heat can make the yolks scramble.

Can I use penne or rigatoni instead?

Yes, this sauce also works with penne or rigatoni. This recipe uses 250 g dried garganelli. If you choose a different pasta shape, follow its packet cooking time and reserve some of the water. Spaghetti work with the sauce too.

Easy recipe

Garganelli alla Panna with Ham and Cream

Garganelli alla panna with cooked ham, cream and egg yolks. A creamy pasta recipe ready in about 30 minutes, with tips for penne and rigatoni too.

Prep time

5 min

Cook time

25 min

Yield

2 servings

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Ingredients

− 2 +

• 250 gdried garganelli
• 100 gcooked ham (in pieces)
• 3egg yolks
• 250 gcream, 30% fat
• 20 gbutter, 10 g for frying, 10 g for the sauce
• salt, nutmeg, pepper
• pasta water, add a splash at a time

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Instructions

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1. Cook the dried garganelli in salted water according to the packet until al dente. Reserve some pasta water in a cup before draining.
2. Meanwhile, dice the cooked ham. Melt half the butter, 10 g, in a deep frying pan over medium heat and briefly fry the ham.
3. Whisk the egg yolks with the cream and season with salt and nutmeg. Save the egg whites for another dish.
4. Add the drained pasta to the ham and toss. Reduce the heat, then stir in the cream and yolk mixture, the remaining 10 g butter and a small splash of pasta water. Warm gently, stirring or tossing constantly, until the sauce thickens and becomes creamy. Do not let it boil vigorously. Add more pasta water a little at a time if needed.
5. Once the sauce coats the pasta, take the pan off the heat. Season with freshly ground pepper and serve straight away.

Nutrition per serving

Calories

1068 kcal

Protein

33.9 g

Carbohydrates

88.5 g

Sugar

8.9 g

Fat

63 g

Saturated fat

33.4 g

Fibre

5.7 g

Salt

1.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you enjoy ham and cream sauce, try my tortellini alla panna with processed cheese too.