Pasta
Coquillettes with ham and Comté
France’s childhood comfort dish: little elbow pasta cooked like a risotto, then stirred with ham, butter and Comté.
- 20 min5 prep · 15 cook
- EasyDifficulty
- 590 kcalper serving
Ingredients
4 servings
- Coquillettes or small elbow pasta400 g
- Hot chicken stock1 l
- Cooked ham, diced4 slices
- Comté, grated100 g
- Butter40 g
- Single cream50 ml
- Black pepperto taste
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Steps
- 1
Melt half the butter in a wide pan and toast the pasta in it for a minute.
- 2
Add the hot stock a ladle at a time, stirring, as you would for risotto, until the pasta is tender.
- 3
Off the heat, stir in the rest of the butter, the cream and most of the Comté until creamy.
- 4
Fold in the ham and season with pepper.
- 5
Serve hot with the remaining Comté on top.
Tips and questions
- Can I just boil the pasta normally?
- Yes, but cooking it in stock like a risotto makes it creamier and more flavourful.
- What cheese can replace Comté?
- Gruyère or Emmental are the closest swaps.
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