Cook the noodles in boiling salted water until they are firm to the bite. In the meantime, wash the leek, cut into thin rings and sauté in a little olive oil for about 3 minutes. Cut the ham into thin strips and add to the leek with a piece of butter. Fry briefly, then deglaze with white wine.
When the wine has evaporated, stir in the stock and crème fraiche and season with the spices. Reduce to the desired consistency, then layer with the drained pasta in a baking dish.
Spread the cheese over it and bake in the preheated oven at 200 ° C for about 25 minutes.
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