Description
I learned to make this dish when I lived in the Netherlands about 20 years ago, and it is still a favorite.
Ingredients
- 350 grams Pasta
- 200 grams Sliced Lean Breakfast Ham, Diced In 1/2 Inch Squares
- 3 Leeks, Washed And Sliced Into Thin Rings
- 100 grams Parsely, Finely Chopped
- ¼ liters Whipping Cream
- ¼ teaspoons Chicken Bouillon Base (or Sub 1/2 A Bouillon Cube For The 1/4 Teaspoon)
- 1 dash Cayenne Pepper
- 2 teaspoons Worcestershire Sauce
- 150 grams Aged Gouda Cheese, Grated (NOT Smoked!)
Preparation
Cook pasta according to package directions. Drain and set aside.
In non-stick frying pan over medium heat, saute the ham for a minute or two until it just starts to brown, then add the leeks and half of the parsley. Saute for another three minutes, until leeks are slightly soft. Add the whipping cream, bouillon, cayenne pepper and Worcestershire sauce and cook until almost boiling. Turn heat down to low. Add the cheese and stir until melted.
Divide the pasta between your serving plates and top with sauce. Sprinkle remaining parsley evenly over the dishes.
