| | Directions | | Place all aromatics in a bowl and crush with back of a spoon. Take out 1 teaspoon of aromatics mix and drop in boiling water with spaghetti. In a large skillet, warm cooked ham strips for about 5 minutes; remove from skillet and set aside. Saute garlic, onions, carrots, and ribs in margarine. Stir in flour until smooth and bubbly. Stir in remaining sauce ingredients: ham strips, reserved pasta water, cream cheese, evaporated milk, caesar salad dressing and a pinch of sugar if desired. Continue stirring unitl heated through, about 6 to 8 minutes. Coat cooked/drained spaghetti with creamy sauce. Transfer to plate and you may sprinkle with grated parmesan cheese. Enjoy...and don't forget the wines! |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 teaspoon each of: aniseed, seasoned salt, italian seasoning, ground black pepper |
| - | | and dried basil for aromatics |
| - | | 2 cups "leftover" fully cooked ham, sliced in strips (or 3 cups) |
| - | | 1/4 cup margarine or 1/2 stick |
| - | | 1 tablespoon minced garlic |
| - | | 1 piece medium onion, chopped |
| - | | 2 pieces medium carrots, julienned |
| - | | 2 pieces celery ribs, julienned |
| - | | 2 tablespoons flour, heaping tablespoons |
| - | | 1/2 cup reserved boiled pasta water |
| - | | 8 ounces cream cheese, softened |
| - | | 1 can evaporated milk (tall) |
| - | | 1/4 cup caesar salad dressing |
| - | | pinch sugar (optional) |
| - | | 1 pound spaghetti, boiled al dente, drained |
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