Mamma Rosa's Pasta

Method

1. Peel and finely chop the shallot.
2. Heat a drizzle of olive oil in a pan over medium heat (do not overheat).
3. Add the shallot and cook, adding a splash of water to prevent burning, until translucent.
4. Add the cooked ham cut into small cubes; do not fry, just stir to combine.
5. Pour in the heavy cream and stir.
6. Grate in some nutmeg to taste.
7. Bring to a gentle boil, stirring often to prevent sticking.
8. Add a pinch of salt.
9. Grate in Parmesan cheese (or Grana Padano) and stir until the sauce becomes creamy.
10. Meanwhile, cook the penne pasta in salted water (8-10g salt per litre of water) until al dente.
11. Drain the pasta one minute before it is fully cooked and transfer it directly into the pan with the cream sauce.
12. Mix well to coat the pasta evenly; do not toss or sauté, just stir gently.
13. Serve immediately with extra Parmesan if desired.