Apr 29, 2014

Ham for Eternity

Dorothy Parker once quipped that "Eternity is a ham and two people."  Now, as y'all can surmise from the amount of pork that I eat, that's the kind of eternity I can handle.  However, in the post-Easter aftermath of egg salad for days, one simply does not have time for ham sandwiches.  While perusing "A Private Collection" (my nose is in the air just typing that), that snooty snoo cookbook from the Junior League of Palo Alto, I happened upon this pasta dish that is just a perfect way to use up leftover ham.  It's downright delicious as well.

It even looks nice and springy with Easter egg colors.  It calls for fettuccine but I substituted whole wheat angel hair as (1) I don't really care for fettuccine and (2) I forgot to buy pasta and it was what I had in the pantry.  Also, I used only 1/2 a pound of pasta, because I like super saucy pasta.  Morgan made fun of me because I commented on how deceptively rich this dish is- he reminded me it was because I had in effect doubled the cream and butter content by halving the pasta.  Thank goodness for jazzercise and toddler chasing.

Fettuccine Ferrari (oh, you fancy Palo Altoans! Adapted from A Private Collection)

1 lb pasta noodles of your choice
1/2 cup butter
1 bunch green onions, chopped
2 cloves of garlic, minced
1 heaping cup of quartered cherry tomatoes (I used both red and yellow)
1 cup of ham, chopped
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper to taste

Cook the pasta in heavily salted water until it is al dente as described on the box.

Melt the butter in a medium skillet.  Add the green onions and the garlic, cooking gently on medium low heat until the onions are tender.

Add the tomatoes and sauté for 2 minutes.  Add the ham and heat through.

Best the egg yolk and then beat the cream into the egg until well-mixed.  Slowly stir into the veggie and ham mixture with a whisk.  Cook until it is just thickened and well blended.  Add the cheese, and season to taste with the salt and pepper.

Add the sauce to the warm pasta, toss, sprinkle with more Parmesan and try to restrain yourself.

I served it with simple roasted asparagus, but a green salad with a simple vinaigrette would also be good.  The Palo Alto Junior League says, "The cherry tomatoes give it extra appeal for a summer supper."  I disagree wholeheartedly.  Good cherry tomatoes are easily found year round, so they in fact give a bright taste, which would be so refreshing in the dead of winter.  Also, then you wouldn't have to worry about your figure in a swimsuit after devouring copious amounts of this pasta.  

One day  I will begin to eat like a lady, in tiny bird like portions.  That day is not today.  Or tomorrow.  Especially with these leftovers around.  And the rest of that eternity ham.


  1. Well done Palo Alto Junior Leaguers. That looks delicious. Brian's not a big ham fan but I insist we have it for Easter. I spent the entire following week eating ham by myself. I'm good on ham for a bit but when the craving strikes again, I'll give this a try.

    1. E doesn't eat ham either -- this irks me to no end as I could tackle a honey ham every month and be incredibly happy with my choices!

  2. Eternity Ham is plaguing our fridge as well. We made ham stock from the bone and grizz for split pea soup (which turned out *terrible*) but I really just don't love ham sandwiches THAT much. Loving the idea of this pasta!

  3. This looks delicious!! I have got to make this! Small world, I have a few friends in the Palo Alto JL! I also worked in Menlo Park (neighboring city) for years as a Kindergarten teacher and there is an old time family there, the Ferraris whom had lived in the Palo Alto / Atherton area for years. I wonder if the recipe is an old family recipe of their's?

  4. I really wish I had an eternity of ham. Alas, E hates ham and we went out for Easter brunch (although I did manage to decimate a huge Croque Madam by myself -- nothing better than ham save for ham smothered in runny egg and Dijon sauce). But this looks delightful!


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