A delightful twist on the classic Alfredo pasta, featuring tender ham, vibrant vegetables, and a creamy, cheesy sauce.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the pasta in the boiling water until al dente, about 10-12 minutes.
Stir occasionally to prevent sticking.
Add the broccoli to the pasta during the last 3 minutes of cooking.
This ensures the broccoli remains crisp and vibrant.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli.
The reserved water helps adjust the sauce's consistency.
In a saucepan, melt the butter over medium heat.
Use medium heat to avoid burning the butter.
Add the garlic and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Whisk in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste.
Gradually whisk in the milk and bring to a simmer.
Add the milk slowly to avoid lumps.
Stir in the cream cheese, parmesan, salt, and pepper until smooth.
Ensure the cream cheese is fully melted for a creamy sauce.
Combine the pasta, broccoli, sauce, and ham in a large bowl.
Mix gently to coat everything evenly with the sauce.
Add reserved pasta water as needed to achieve the desired sauce consistency.
Start with a small amount and add gradually.
Serve hot, garnished with additional parmesan if desired.
Serve immediately to enjoy the dish at its best.
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