Juan Arbelaez’s Ham Pasta

Ingredients

For the shell pasta

• 400 g of shell pasta
• 3 tablespoons of coarse salt

For the sauce

• 30 cl of liquid cream
• 50 g grated parmesan or grana padano
• 1 tablespoon(s) soy sauce
• 1 slice of ham, 1 cm thick, cut into cubes

• a few shavings of parmesan

Preparation

1. Prepare the sauce: in a saucepan, heat the cream over low heat then add the parmesan, soy sauce, diced ham and a pinch of salt if necessary. Cook for 5 minutes over very low heat.

2. Cook the shell pasta in 2 litres of boiling salted water for 4 minutes, then drain.

3. Pour them into the parmesan cream then continue cooking for 4 minutes over low heat, stirring, to prevent the shells from sticking.

4. Season well with pepper, then sprinkle with a few shavings of parmesan.