Pasta with white sauce
6 servings
50 minutes
Pasta with white sauce is a true embodiment of Italian gastronomic simplicity and sophistication. This recipe is based on the legendary béchamel sauce that originated in France in the 17th century but has become an integral part of Italian cuisine. The delicate creamy flavor of the sauce harmonizes beautifully with penne pasta, creating a soft, silky texture. The subtle saltiness of Parmesan and Emmental, combined with the aroma of nutmeg and white pepper, adds refinement to the dish. The added ham enhances the flavor, while the final bake brings the pasta to a perfect creamy consistency. This dish is ideal for cozy family dinners or romantic evenings, providing pleasure with every bite.
1
Prepare the sauce. For this, melt 100 grams of butter in a saucepan and gradually add flour while stirring - it should become a perfectly homogeneous mass. Without resting your hand, gradually pour in almost a liter of hot milk. Cook, stirring with a wooden spoon, for fifteen minutes. Season the sauce with salt, white pepper, and nutmeg.
- Butter: 120 g
- Wheat flour: 70 g
- Whole milk: 1 l
- Salt: to taste
- Ground white pepper: to taste
- Ground nutmeg: to taste
2
Boil the pasta in salted water. Grate the parmesan and emmental, and chop the ham not too finely.
- Penne pasta: 500 g
- Parmesan cheese: 200 g
- Emmental cheese: 70 g
- Boiled ham: 200 g
3
In a large bowl, pour the cooked pasta with béchamel sauce, add cheese and ham, and mix.
- Whole milk: 1 l
- Parmesan cheese: 200 g
- Emmental cheese: 70 g
- Boiled ham: 200 g
4
Transfer to a baking dish and place pieces of butter on top.
- Butter: 120 g
5
Bake for half an hour in an oven preheated to 200 degrees.