Tasty Coquillettes with Ham and Comté

I still remember the first time I turned tiny pasta into a creamy, risotto-like dinner after a long day at work. The comfort hit me slow and steady, and I wanted that warmth on repeat for weeknights.

This simple recette treats small pâtes like rice: toast, ladle hot stock, and stir until glossy. I use 80 g per portion, a splash of white wine, a knob of butter, and finish with crème and cheese so every bite is silky.

My version pairs savory ham strips with a nutty fromage for a dish that feels special without fuss. You need basic produits and a saucepan, and the method fits busy temps—one pot, minimal prep, and easy scaling for one to four people.

I’ll share the step-by-step recette, a moyenne nutrition snapshot, and quick swaps like Parmesan or fresh herbs so you can make this your new weeknight hero.

After a long day, I crave a dish that feels indulgent yet comes together in minutes. This version leans on simple techniques to build deep flavor fast. I toast the tiny pasta, then add hot stock so the surface starch turns into a silky sauce.

Choosing a proper jambon à l’ancienne and decent cream changes everything. The method keeps the temps cuisson short so dinner is ready before evening winds down.

• I aim for al dente pâtes so each bite stays springy.
• I don’t rinse the pasta—starch helps the sauce cling.
• A touch of crème and a grate of comté finish the dish with little extra effort.

I keep the ingrédients minimal. A few good staples transform pantry basics into a comforting meal that feels both homey and a little special.

I choose a few strong produits so the result tastes elevated with little fuss. Below I list what I use, how I portion it, and easy swaps when the pantry is slim.

I keep my ingrédients straightforward: small pâtes, ham cut into neat tranches, crème liquide, and a nutty alpine fromage. For one portion I aim for about 80 g pasta, 20 g cheese, 1/2 tbsp crème, 20 ml white wine, 1/4 bouillon cube, 1/4 échalote, and a knob of beurre.

• Use a cube of chicken bouillon if you lack fresh stock.
• Parmesan works well as a fromage swap and melts smoothly.
• A medium casserole or saucepan and a ladle make the étape easy and controlled.

The trick is in the timing—small pasta needs quick, attentive cooking to stay al dente and saucy.

Peel and slice the échalote thinly. I sweat it in a saucepan with a knob of beurre for about two minutes until soft and translucent.

I add the coquillettes and toast them two minutes to develop a nutty note. Then I deglaze with roughly 20 ml white wine per person and stir until the wine has mostly absorbed.

I dissolve a quarter bouillon cube in about 25 cl hot eau per person. I add it by the ladle, stirring so the starch emulsifies into a glossy sauce. After around ten minutes I taste and cook a few more minutes if needed.

Off the heat I stir in crème and grated comté to melt smoothly. I roll the jambon tranches, slice them into ribbons, and fold them in gently. Adjust with sel and poivre, plate to an assiette, and serve hot.

Finish each assiette while it’s warm: I twirl a creamy mound in the center, grate a little extra cheese, and scatter chopped chives for color and bite.

To keep plates silky, I rest bowls over a warm casserole lid for a minute. If I must hold the dish, I stir in a spoon of hot liquid just before serving.

Each portion averages about 485 kcal with a Nutri-score C and Green-score B. I balance that moyenne with a crisp salad or steamed greens.

This recette is flexible: swap in Parmesan for a velvety alternative, vary herbs, and rely on good produits for the biggest payoff. I make this one again and again—it’s fast, forgiving, and perfect for busy temps.