Pans – Spaghetti with Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 125 g ham (Katenschinken), diced
- 0.5 ½ onion (s), diced
- 2 cloves garlic)
- 1 egg (s)
- 100 ml cream
- 50 g cheese (Emmentaler), rated
- 2 tablespoon parmesan, grated
- 1 tablespoon herbs, Italian
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente.
- Meanwhile, in a large non-stick pan in 1 tablespoon of olive oil, let the onions become translucent and fry the ham. Add the garlic finely chopped or squeezed.
- Whisk the cream with the egg and season with the Italian herbs.
- Rinse the finished spaghetti, allow to drain, place in the now higher temperature pan and fry briefly, then stir in the egg-cream mixture and at the end add the cheese and the rest of the olive oil.
- Take the pan off the heat, let it steep a little and serve.
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