Ingredients
1 lb spaghetti pasta, or pasta of choice. cooked and cooled
4 tbsp unsalted butter
1 cup ham, cooked and thickly julienned
3 tbsp all-purpose flour
¼ cup white wine
1½ cup water, boiling
3 cup milk
salt and ground black pepper, to taste
garlic bread
parsley, chopped
parmesan cheese, grated or powdered
Preparation
Heat up a saute pan with butter until melted. Add the ham and saute briefly.
Pour in water into flour and mix until combined. Saute until the roux turns blonde.
Deglaze with white wine and reduce briefly.
Pour in the milk and bring the mixture to a simmer. Continue simmering for roughly 15 minutes until the flour taste disappears and the sauce thickens.
Season to taste with salt and pepper. Ladle on top of cooked pasta.
Garnish with chopped parsley and parmesan cheese. Serve with a side of garlic bread. Twirl on!
