Vermicelli Alla Ghiottona

Preparation:

Preparation: Start by boiling the pasta, meanwhile, put the butter in a saucepan, large enough to contain the pasta, and heat; before the butter starts to fry, add the diced cooked ham and let it brown over moderate heat for about ten minutes. Immediately afterwards, cut the Emmenthal into cubes and keep it aside. When the pasta is cooked al dente (it will take about 10-12 minutes) drain and drain well; put it in a saucepan with the cooked ham and leave it to flavor for a couple of minutes, turning it without interruption so that it does not stick to the bottom. After that, wet it with half a glass of cream, add the Emmenthal cheese and leave everything on the fire just enough to soften the cheese. Just before removing from the heat, sprinkle the Parmesan cheese and the parsley, then transfer everything into a hot bowl, sprinkle with the grated truffle and serve immediately.