INGREDIENTS (per 4 servings)
- ¾ lb reginette pasta
- ¾ lb prosciutto cotto (cooked ham), cut into 2 slices
- 2 leeks
- ½ cup white wine
- ½ cup bechamel
- 1 ½ oz grated Parmigiano Reggiano cheese
- 3 tablespoons Extra Virgin Olive Oil
- salt and pepper to taste
Clean the leeks by removing the green part.
Cut them in half lengthwise, then cut into 1/10-inch strips.
Then, cut the ham into ½-inch cubes. Heat a few tablespoons of oil in a fairly large pan and saute the leeks for a minute.
Add the diced ham and fry for 3 minutes, stirring. Season with salt and pepper.
Pour the wine and let evaporate over high heat for 3 minutes, stirring often, until the sauce is smooth.
Reduce heat and cook for 3 minutes.
Meanwhile cook the pasta in a large pot of boiling salted water until al dente: reserve a cup of cooking water.
Drain the pasta and add it to the sauce pan. Also add a couple tbsp of cooking water.
Cook over medium heat: add the beschamel, stirring for a few moments, and finally add the Parmigiano Reggiano.