Creamy pasta with Philadelphia and cooked ham, a dish to prepare in a few minutes, but always gives us great satisfaction at the table. With this recipe, you’ll quickly serve up an excellent pasta dish, just the time to cook the pasta, and in less than 5 minutes, the sauce is prepared in the pan, I chose farfalle, but penne, strictly ridged, or other short pasta also works well. A bit of cubed cooked ham, left to sizzle in the pan with some good olive oil, will form the base to flavor our creamy cheese sauce. We use fresh spreadable cheese, which we can also make at home, light and tasty as in the homemade Philadelphia-style cheese. The color is given by the use of a bit of tomato paste, very useful in the kitchen because it allows you to create rich combinations of flavors and colors in an instant, just squeeze the tube. So let’s go to the kitchen and prepare this good creamy pasta dish, perfect for lunch. A pasta similar to 7 P pasta, or 7 sins, here the ingredients with ‘P’ are 6, I didn’t use leek, nor Parmesan or parsley, while in the original recipe there’s bacon and cream, which I replaced with ham and Philadelphia, which are lighter.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Creamy Pasta with Philadelphia and Ham
- 6.5 oz farfalle or short pasta
- 3.5 oz cubed cooked ham
- 3.5 oz fresh spreadable cheese
- 3.5 oz peas
- 2 tbsp tomato paste
- to taste salt
- to taste olive oil
- 1 oz smoked provola or gouda
- to taste pasta cooking water
Tools to Prepare Creamy Pasta with Philadelphia and Ham
- 1 Pot
- 1 Pan
- 1 Ladle
- 1 Colander
Steps to Prepare Creamy Pasta with Philadelphia and Ham
Put a pot with abundant water on the stove to cook the pasta. As soon as it boils, cook the peas quickly, just a few minutes after boiling, then drain them, preserving the cooking water.
Cook the pasta al dente in the pea cooking water, and while it cooks, prepare the sauce to season it.
In a pan, add a little olive oil, heat it, add the cubed ham, and sauté, add the peas, then add the Philadelphia and a bit of pasta cooking water, so it quickly melts into a delicious cream. Color with a bit of tomato paste. I also added some smoked provola since I found it already sliced, but gouda, or fontina, or simple Parmesan, or even just Philadelphia works well.
Once a nice cream is obtained, add the pasta, drain it al dente, and mix well in the pan over high heat. If desired, you can add chili, black pepper, or parsley, but it’s delicious even without adding anything else.
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