I’m all about the idea of Christmas rather than the actual day itself. I’m all about the Christmas tree until you have to take it down, then it’s just the worst house job with little satisfaction. I’m all about the carols. But just once. Any more Feliz Navidad and I’m out. And I’m most definitely all about the ham bag. Mainly because it’s probably the most fun word to say but also because it means you have a – what feels like – never ending supply of the greatest ham you’ll ever eat. Until you find yourself with far too much ham and 0 ability to eat another sandwich. Hence I bring you this. Cos the followings:
1) I was going to make Quiche Lorraine but had no eggs
2) I was going to make Carbonara but had no eggs
3) Eggs were ruining all my kitchen aspirations
4) Everyone is friends with creamy pasta, with wine and with ham from the ham bag (see? so fun)

Looks ugly. Tastes anything but.

‘Quiches Lorraine’ Fettuccine

Serves 4

Ingredients

Knob of butter & olive oil
1 brown onion, diced
3 clove of garlic, crushed
1 cup chopped ham
1 cup white wine
1 cup cream
Light handful of grated parmesan
500g fettuccine
Salt & pepper
Parsley to serve through – optional 

 

Method

Heat a bit of butter and glug of olive oil in a non stick pan over a low heat and add the onion and garlic. Saute until your kitchen smells amazing (about 5 minutes) and the onion is translucent and softly sweet. Add the ham and fry off for a couple of minutes before pouring in your wine. Reduce now to a super low heat and in a separate pot, start cooking your pasta.

The alcohol should now all be cooked out so add the cream and parmesan and a bit of salt and pepper. Turn off the heat and leave it sitting in the pan until your pasta is done then stir through with the parsley (if using). Taste now as you may want more salt and if it’s looking a little thick – add a touch of water and heat through. YUM.