Spaghetti with Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta, spahetti (durum wheat)
- 1 teaspoon salt, for the pasta water
- 100 g ham, cooked, whole or in slices
- 0.25 liter ¼ sweet cream
- 1 packet double cream cheese (200 g)
- 1 onion (s)
- some pepper, from the mill
- some nutmeg
- salt
- some oil to sweat the onion
- some broth, grains to taste the sauce
- possibly parsley, frozen or fresh for sprinkling, finely chopped
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water until al dente. Stir several times at the beginning so that the noodles do not stick together.
- In the meantime:
- Peel the onion and cut into small cubes. Cut the ham into small cubes (if it is in one piece) - otherwise cut into small rectangles.
- Let the oil get hot in a saucepan and sweat the onion cubes in it until translucent. Add the ham cubes and fry briefly.
- Then pour in the cream and stir in the cream cheese with a small whisk until smooth. Boil. Season with salt, pepper and nutmeg. Season well.
- Drain the spaghetti in a colander. Then distribute on plates and pour sauce over them. Sprinkle with a little parsley.
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