Ribbons With Brandy And Ham

Preparation:

Preparation: Bring the water for the pasta to the boil. Meanwhile, slice the shallot and put it in a pan with a little oil; as soon as it is wilted, add the diced ham and brown it over low heat. Deglaze with a finger of Brandy and continue cooking while the water is boiling. Throw away the ribbons, then drain them al dente, add them to the cooked ham and toss them with the addition of a little cream (about 50 g) and possibly a few tablespoons of pasta water, salt and pepper. Bring to the table immediately.