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Be brave when baking your breadcrumbs: that little bit darker adds a more complex flavour. It’s a great contrast to the creamy sauce.
1 | Preheat oven to 200°C. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain, then set aside to cool slightly.
2| Melt butter in a large pan over a medium heat. Add ham and sauté for 5-7 minutes or until just beginning to brown. Add onion and cook for a further minute. Sprinkle flour over the top, stir well, and cook for 1 minute until mixture thickens. Whisk in hot milk, then, once mixture has returned to a simmer, pour in cream and nutmeg. Cook gently for 2 minutes, then season with salt and pepper, and fold in Swiss cheese.
3| Stir pasta through the warm sauce, then ladle mixture into a large baking dish.
4| Combine breadcrumbs, dried herbs and parmesan in a small bowl. Sprinkle breadcrumb
mixture on top of pasta mixture. Drizzle oil over top, then bake for 20-25 minutes or until topping turns a deep golden colour. Serve immediately.