Summary

Ingredients

• 1 point spaghetti
• 1 tablespoon oil or butter
• 200 g cooked ham
• 2 packs cream
• 2 slices cheese, (Gouda), young or medium-old
• 1 teaspoon, leveled salt
• 1 pinch (s) black or white pepper
• 3 medium egg yolks
• 1 dash milk
• 1 packet frozen spinach, optional
• 1 possibly garlic
• 1 possibly herbs, (herbs Provence)

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Instructions

1. First, cook the spaghetti in a saucepan with a little salt according to the instructions on the packet. Meanwhile, cut the cooked ham into strips (strips are better for rolling up later when eating than cubes) and separately cut the Gouda into small pieces.
2. Heat the oil in a pan. As soon as it is hot enough, add the ham and (if you don`t like it crispy) put a lid on immediately. If you like, you can also add a toe of pressed garlic. But it also tastes very good without it. Fry briefly until the desired degree of browning is achieved. Deglaze with the cream, stir in the Gouda cheese, salt and pepper. Let the cheese melt while stirring.
3. Meanwhile, mix the egg yolks with a dash of milk in a small bowl. As soon as the cheese is dissolved in the cream, turn the hob down to the lowest setting and mix the sauce with the egg yolk. To do this, add the sauce to the egg yolk while stirring constantly. At first rather drop by drop. A total of about a soup ladle full. Watch out! Too much hot sauce at once can cause the egg mixture to stick! Then add this egg sauce to the rest of the sauce while stirring.
4. A delicious variant is obtained by stirring in a pack of thawed frozen spinach (approx. 400 g). This should, however, cook for a short time. If you like it, you can also sprinkle herbs from Provence over the prepared meal.