1 box penne rigate ½ # ham (cut into slices) 2 leeks ¼ Cup white wine ½ cup grated Parmigiano Reggiano cheese 3 tablespoons Italian Extra Virgin Olive Oil salt and pepper to taste 1 tablespoon butter 1 ½ tablespoons flour 2/3 cup milk salt to taste nutmeg to taste
Prepare the Béchamel sauce: Melt butter in a saucepan and stir in sifted flour. Cook for 1 minute, whisking constantly. Add milk in a stream and bring to a boil, whisking constantly. Season with salt and nutmeg to taste. Cook for a few minutes until thick.
Clean leeks and discard green part. Cut in half lengthwise and each half into 1/8-inch slices. Cut ham into 1/4-inch cubes. Heat oil in a pan over medium heat and sauté leeks for 2 minutes. Add ham and cook for 2 more minutes, stirring.
Pour in wine, allow to evaporate completely and continue cooking for another 5 minutes. Season with salt and pepper. Boil pasta in plenty of salted water according to package directions.
Drain and toss with the leek sauce, warm Béchamel sauce and Parmigiano. Serve immediately. Penne rigate may be substituted for reginette.