Cook the pappardelle according to packet instructions in plenty of boiling salted water.
Melt the butter in a shallow pan and fry the ham in it until golden. Add the cheese over a low heat and let it melt slowly then stir in the cream and let it get warm.
Drain the pasta then toss it gently with the sauce and fold in the parmesan.
Divide between two shallow bowls and serve with a crisp green salad.