INGREDIENTS

250 grams of Cheddar Cheese

500 grams of fettuccini pasta

200 grams of serrano ham

1/2 can of artichokes in brine

1 liter of whipping cream

20 grams of butter

1 small onion

2 cloves of garlic

1/2 cup of white wine

Salt to taste

Black pepper to taste

Sufficient water

1 bay leaf

2 cloves of garlic

1 tablespoon of black pepper

5 tablespoons of vegetable oil 

PREPARATION

1. Boil the water and the cooking ingredients of the pasta in a saucepan that is big enough. When it is boiling add salt and introduce the pasta being careful that it is completely immersed. Leave to cook al dente for 10 to 12 minutes. Distill and place the pasta on a tray and lightly cover with oil so that it does not stick. Set aside.

2. Finely chop the onion and garlic. Chop the artichokes into small pieces. Chop the cured ham. Set aside separately.

3. Finely grate the Cheddar Cheese. Set aside.

4. Heat the butter in a saucepan. Sauté the onion until it is blanched without letting it burn. Add the garlic and cook for a moment. Add the white wine and let it reduce completely.

5. Lower the heat, add the cream and mix well. Season.

6. Add grated Cheddar Cheese and mix well, check consistency.

7. Add the chopped artichoke, then the serrano ham. Leave to season for a while. Add the hot pasta and mix with the sauce.

8. Serve hot