Garganelli alla Panna

In this post, I’ll show you a super quick pasta recipe for Gargenelli alla Panna – a creamy cream sauce with ham. A classic italian recipe for young and old.

When I was on vacation in Italy this summer, I was of course always looking for an original and local pasta dish. I finally found my master in the small town of Ravenna, known for its mosaics. Simple and classic Italian dishes were served in an Italian tavern. Including this recipe for Garganelli alla Panna – a pasta that is very similar to the penne, with a creamy cream sauce and fresh prosciutto cotto. Supposedly simple, but just plain good.

Anyone who has ever eaten a real alla panna sauce knows what I mean when I say that these are not just pasta with cream sauce. The combination of fresh egg, cream, salt and nutmeg combined with the right amount of pasta water and a good feeling for cooking temperatures just melts young and old. Any type of pasta goes well with it, whether spaghetti, penne alla panna or even tortellini alla panna.

If you like this recipe for Garganelli alla Panna, you might also like my Tortellini alla Panna with processed cheese.

Easy recipe

Garganelli alla Panna

In the recipe for Garganelli alla Panna, fresh garganelli is paired with cooked ham. The recipe can be served at the centre of the meal.

Prep time

5 min

Cook time

25 min

Yield

2 servings

Save on Pinterest Share Print

Ingredients

− 2 +

• 250 gfresh garganelli
• 100 gcooked ham (in pieces)
• 3egg yolks
• 250 gcream
• 20 gbutter
• salt, nutmeg, pepper
• 1.5 ladlespasta water

Copy ingredients

Instructions

Cook mode

1. Cook the pasta in salted water until al dente
2. Meanwhile, dice the ham and fry in a deep pan over medium heat
3. Separate the eggs and mix the yolks together with the cream. Season with a good portion of salt and nutmeg. Use the egg whites elsewhere
4. add the al dente pasta to the ham and toss. Then reduce heat and add the cream-egg mixture. Add a ladle of pasta water as well as butter and stir everything together. Allow the sauce to thicken over low heat, whisking constantly, adding a little more pasta water depending on the consistency. The sauce should be creamy
5. serve the pasta with fresh pepper.

Nutrition per serving

Calories

961 kcal

Protein

29.3 g

Carbohydrates

74.8 g

Sugar

5.6 g

Fat

60.8 g

Saturated fat

32.5 g

Fibre

3.7 g

Salt

1.2 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.