Asparagus sauce with ham and cream from Essentials of Classic Italian Cooking (page 200) by Marcella Hazan

  • unsmoked ham
  • asparagus
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute penne, maccheroncini, ziti, or garganelli pasta for macaroni pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute penne, maccheroncini, ziti, or garganelli pasta for macaroni pasta.

  • aeader on May 17, 2020

    This was good but we didn't love it. The cream made it feel heavy and the ratio of asparagus to pasta was too low - I'd use double the asparagus. Don't think we will repeat.

  • clcorbi on June 08, 2017

    I made this a few weeks ago and could have sworn I'd reviewed it. Oh well! We adored this sauce. I subbed prosciutto for the ham and allowed it to crisp up a bit in the pan, which was really nice. Sliced my asparagus into super thin pieces on an angle, which seemed better than just cutting them into long sticks. They mingled nicely with the ziti that way. I also added in a fair amount of black pepper, a pinch of red pepper flakes, and a splash of pasta water, which resulted in a gorgeous, silky sauce. This was just delicious.

  • westminstr on June 12, 2014

    I usually prefer a gutsier pasta sauce, so this one was a bit on the mild and creamy side for us. Still, it did a perfectly fine job of using up the asparagus and leftover cream I had kicking around in the fridge and freezer.

  • merowland on April 12, 2013

    Possibly my favourite of all her sauces.

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