PASTA WITH SMOKED HAM AND COMTE CHEESE

Dice the ham and cheese into pieces just a tad larger than the pasta shapes. 8 ounces trimmed smoked

ham steak 4 ounces Comte cheese (or Gruyere or Swiss cheese), cut into small dice (about 1 cup) 2 tablespoons each: butter,

flour 1 clove garlic, minced 2 cups 2 percent or whole milk 1/4 teaspoon freshly grated

nutmeg Salt, freshly ground black

pepper 8 ounces coquillettes, or tiny

shell-shaped pasta or orzo 1 large egg Shredded Parmesan, optional Minced fresh chives, optional Truffle oil or olive oil, optional

Cut the ham into a small dice. You will have about 1 1/4 cups. Trim the rind from the cheese and cut the cheese into the same size dice as the ham; you will have about 1 cup.

Melt butter in a 2-quart saucepan over medium heat. Stir in flour and garlic; cook 1 minute. Slowly whisk in milk until smooth. Cook, stirring constantly, over medium heat until mixture boils and thickens, about 5 minutes. Stir in nutmeg. Season to taste with salt and pepper. Remove from heat. (Sauce can be made an hour or so in advance.)

Heat a large saucepan of well-salted water to a boil. Add pasta; cook until al dente (slightly toothsome in the middle), about 8 minutes (or according to package directions). Scoop out and reserve 1/2 cup of the pasta cooking water. Drain pasta in a colander, and place in a large serving bowl.

Reheat the milk mixture if it has cooled. Beat the egg in a small bowl and then slowly stir in a few tablespoons of the hot milk mixture to warm the egg. Then, working over low heat, whisk the egg mixture into the remaining milk mixture. Whisk until smooth and heated through, but do not boil. Remove from heat.

To serve, pour the hot sauce over the warm pasta. Add diced ham and toss gently until well coated. (Add a little of the reserved pasta cooking water if mixture seems too thick.) Add the cheese cubes; toss again, and then spoon onto serving plates. If desired, sprinkle with Parmesan and chives, and drizzle with tiny dots of the truffle or olive oil. Makes: about 5 1/2 cups, serving 2 to 4

Nutrition information per serving (for

4 servings): 569 calories, 24 g fat, 13 g saturated fat, 133 mg cholesterol, 54 g carbohydrates, 7 g sugar, 32 g protein, 1,049 mg sodium, 3 g fiber