Ham Di Parma

READY IN: 40mins




  • Butter a baking dish large enough to hold all ingredients.
  • In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
  • Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
  • In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
  • Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
  • Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
  • Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
  • Spoon the creamed ham mixture over the spaghetti in the dish.
  • Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
  • Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.