Coquillettes au Jambon

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to the boil and cook the pasta according to the packet, giving it a few stirs at the start.
2. Before draining, reserve 1 cup of the pasta water, then drain the pasta and rinse it briefly under cold water. Set the pasta aside and keep the pot.
3. In the same pot, melt the butter over medium heat, add the flour and whisk for 2 minutes, without letting it brown.
4. Add half the hot milk while whisking vigorously, then slowly whisk in the rest until smooth and lump-free, for 30 seconds to 1 minute. The sauce should hold a spatula trail briefly before slowly sinking back.
5. Stir in the salt, pepper and nutmeg.
6. Whisk in the Gruyère until fully melted, then stir in the ham.
7. Pour in 1/2 cup of the reserved pasta water and stir until silky. Bring back to a simmer; it will be runny.
8. Add the drained pasta and stir until fully coated, adding more pasta water if the sauce gets too thick.
9. Serve immediately, with extra black pepper if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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