Macaroni With Mostoles Ham Recipe
famous macaroni with Mostoles ham
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Ingredients
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Pasta and boiling
Mostoles ham and flavor base
Finishing and garnish
Method
Pasta and boiling
- 1
Bring water to a boil
In a large pot bring 2.5 liters of water to a rolling boil with 1 tablespoon coarse salt and 1 bay leaf.
- 2
Cook macaroni
Add 400 g elbow macaroni and cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 200 ml of pasta cooking water, then drain the pasta and set aside.
Mostoles ham and flavor base
- 3
Prepare the ham
Cut 200 g Mostoles ham into small dice. Keep about 40 g thinly shaved for garnish. This diced ham will flavor the sauce and provide texture.
- 4
Sweat aromatics
In a large sauté pan or skillet warm 3 tbsp extra-virgin olive oil and 20 g butter over medium heat. Add the finely diced onion and 1/2 green pepper (if using) and cook 6–8 minutes until softened and translucent but not browned. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Brown the ham
Add the diced Mostoles ham to the pan and sauté 3–4 minutes until some edges begin to color and the fat renders. This will deepen the flavor.
- 6
Tomato and spices
Stir in the grated ripe tomato (or 120 ml crushed tomatoes), 1 tsp smoked paprika and 1/2 tsp sweet paprika. Cook 3–4 minutes to reduce the tomato and let the paprika bloom.
- 7
Deglaze and simmer
Pour in 60 ml dry white wine to deglaze, scraping up any browned bits. Let the wine reduce by half (about 2 minutes). Add 250 ml chicken or vegetable stock, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Simmer gently 4–6 minutes to meld flavors and slightly thicken. Taste and adjust seasoning — remember the ham is salty, so add additional salt sparingly.
- 8
Combine with pasta
Add the drained macaroni to the pan with the sauce. Toss to combine over low heat. If the sauce seems dry, add up to 100–150 ml reserved pasta water a little at a time until the sauce coats the pasta nicely and reaches a saucy consistency.
Finishing and garnish
- 9
Cheese and finishing
Remove the pan from the heat and stir in 80 g grated Manchego or Parmigiano-Reggiano until melted and glossy. Taste and adjust pepper. If you prefer a creamier finish, add an extra 1–2 tbsp of reserved pasta water while stirring.
- 10