| 12 oz
(by weight) |
fettuccini |
| 4 tbl | butter |
| 2½ to ¾ lb | leftover ham, diced or cubed |
| 3 | leaks, just the white parts, thinly sliced |
| 1¼ cups | heavy cream |
| 1 small | salt & pepper |
| 1 tsp | granulated garlic |
| ½ cup | grated
parmesan cheese (grate it yourself, not that crap in a
bag) |
| 10 oz |
fresh baby spinach |
| canola oil for frying |
Melt the butter in a large non-stick skillet
over medium-high heat. Add the ham and stir for about 3
minutes. Add the leeks and cook, stirring occasionally,
until they are tender, about 8 minutes.
While the ham and leaks are cooking, bring a large
pot of salted water to a boil. Add the pasta and cook
according to the package directions.
In the skillet, reduce the heat to low, then pour
in the heavy cream. Season with salt and pepper to
taste and add the granulated garlic. Stir in the parmesan and
then add the spinach. (You may need to add the spinach
in batches until it wilts enough to add more.)
About now, the pasta should be done. Drain the pasta
and add the hot pasta to the skillet and toss until
everything is well coated and combined. Serve with more
parmesan on top.