500 g pennette rigate (short pasta), 100 g baked ham, 100 g unsalted butter, 1 tbsp wheat flour, 500 g fresh cream, 30 g garlic (chopped), 3 yellow lemons (rind and juice), parsley, salt, pepper
Melt the butter in a casserole and fry in the garlic until slightly brown. Add in the chopped ham and the lemon rind cut into very thin slices. Pour in the lemon juice and add salt and pepper to taste. In case the sauce is too dense, add a few tablespoons of milk. Add the pennette to a large casserole of boiling salted water and stir once to prevent sticking. Do not cover or the water will boil over.
Quickly bring the pasta back to a rolling boil until "al dente". The pasta should be just firm to the bite. Quickly drain the pasta well using a large colander. Dress the pasta immediately with the sauce. Garnish with few thin slices of lemon and parsley.