Fettuccine ham and cream

Fatte in casa

This is the first attempt of writing a recipe in English.

I have copy-pasted the first post of this kind I made in 2008 or so.
Feel free to comment with suggestions, pictures or way to improve it.

Servings for 2 people
125 gr egg pasta fettuccine-like
100 g cooked ham
100 ml cooking cream
50 g butter
1/4 of 1 onion
1/2 glass of white wine
2 spoons of milk
oil (extravirgin olive oil)
black pepper

How to:
Bring to boil a pot of generously salted water and put the fettuccine in. The rest of the preparation can be easily done in the meantime. Just pay attention to the time, because it’s very easy to overcook them and keep a cup of the boiled water. Finely chop the onion and put it in a pan with butter, a pinch of salt and a sip of olive oil, enough to avoid burning the butter. Sauté the onions until blonde. Add the finely chopped cooked ham and wet it with milk.

Cook over low heat with the lid closed until you hear the loud noise of the boiling milk. At this point, continue cooking without a lid until it gets sticky, then slowly add the white wine and give it time to be absorbed.When the wine is completely evaporated, add the cream, incorporate all nicely and put the pan off the fire.The pasta would be done by now, so pour it into the pan with a bit of the water from the cup and put it back on the fire, so it will better absorb the flavours.

Serve it very hot with a sprinkling of Parmesan cheese and a pinch of grated pepper on top.
Buon appetito!

P.S.: amazing shot of Francesco Colazingari…Bravo!

P.P.S.: being at the new dawn of my blog writing, I need some feedback from you. So if you liked this, please feel free to answer the following poll or write something in the comments below. Thanks!