Spaghetti in Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spahetti
- 125 g diced ham
- 200 ml cream
- 300 ml milk
- 400 ml water
- 1 clove garlic
- 1 dash olive oil
- 1 teaspoon vegetable stock powder
- 1 tablespoon parmesan, freshly grated
- salt and pepper
- Herbs, fresh, dried or frozen
Print Recipe
Pin Recipe Instructions
- Fry the ham cubes in a hot pan or a sufficiently large saucepan. Then add a little olive oil, squeeze in the garlic clove and sweat briefly. Add the raw spaghetti, pour the cream, milk and water over them and add the vegetable stock powder. Then cook for about 12 minutes, stirring regularly so that the noodles don`t stick together.
- As soon as the sauce becomes a little thick, add the herbs and spices. Finally add about 1 - 2 tablespoons of parmesan. The dish is ready when the pasta is al dente and the sauce is thick.
- Tips: If you like, you can add a little butter for the taste.
- The rule of thumb here is that there should be about three times as much liquid in ml as the weight of the pasta in grams. Here in the recipe: 900 ml of liquid for 300 g of pasta. It is better to take a little too little than to take too much, if the noodles are not yet completely cooked, but the sauce is already boiled down, you can always add some liquid.
- Of course, the recipe can be varied wonderfully. For example, it works without cream by simply replacing it with milk.
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