A Peruvian-style Alfredo built around a creamy white sauce and home-style comfort. Al dente pasta meets ham and Parmesan in the smooth, milky version that became a familiar favorite in Peruvian kitchens.
Cut the ham into small cubes and grate the Parmesan. Keep both beside the stove before starting the sauce, because once the roux goes over the heat it is best to work without pauses.
Bring the water to a boil with most of the salt and cook the spaghetti according to the package until al dente, usually 8 to 10 minutes. Drain it as soon as it reaches that point; it should bend easily while still offering resistance when bitten.
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While the pasta cooks, melt the butter over medium-low heat. Add the flour and whisk for 1½ to 2 minutes, until it forms a smooth, pale paste with no raw flour smell. Gradually pour in the evaporated milk while whisking, then add the nutmeg, white pepper, and remaining salt. Cook for 3 to 4 minutes, stirring, until the sauce is smooth and lightly coats the back of a spoon.
Lower the heat, add the ham, and cook for 1 minute, just until warmed through. Remove the pot from the heat, add the Parmesan, and stir until it melts into the sauce; immediately add the drained spaghetti and toss for 1 to 2 minutes, until it is creamy, glossy, and evenly coated without feeling heavy. Serve right away while the sauce still flows gently around the noodles. Done—creamy, home-style, and ready to eat. 😌
