Trim and peel the carrot; clean, rinse and dry the celery and the carrot then slice them finely Dice the ham and keep it aside. Melt a knob of butter in a saucepan, add the celery and the carrot, fry until soft but not golden.Season with a pinch of salt and a grind of pepper, add 2-3 tbsp of water, cover the pan with a lid and simmer over a medium heat for 8-10 minutes stirring from time to time with a wooden spoon.Just before it is ready add the ham cubes to the sauce. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it al dente and toss it in the sauce.Sprinkle the linguine with half of the grated parmesan and flavour and mix with a fork. Serve the pasta with the leftover parmesan on the side.