Put a tbsp of olive oil in a pan and add the cubes of cooked ham. Add the glass of red wine and increase the heat to let the alcohol evaporate.

When the alcohol has evaporated and the wine has been mostly absorbed by the ham, add the cream and simmer on a very low heat.

In the meantime bring a pot of water to boil and add a tbsp of coarse salt and the pasta.

When pasta is cooked al dente, drain it and put in the pan with the wine, ham and cream sauce. Serve immediately.