Spaghetti with Ham – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 ¼ onion (s)
- 0.5 clove ½ garlic
- 1 tablespoon olive oil
- 100 g cooked ham, diced into small pieces
- 200 ml milk
- 250 ml cremefine or cream
- 4 teaspoons parmesan, grated
- salt and pepper
- 1 egg yolk
- 500 g spahetti
- nutmeg
- Vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente as usual.
- Dice the onion and garlic and fry them together in a tablespoon of olive oil until translucent. Add the ham and fry a little. Then add 200 ml of milk and bring the sauce to the boil, followed by the cremefine or cream and the parmesan. Let the sauce thicken a little, but be careful that nothing starts!
- Now you have to season the sauce well. This is the most important part of the whole thing, as cream sauces often turn out to be way too mild. So a lot of pepper and then carefully season with salt, nutmeg and vegetable stock.
- Finally, take 3 teaspoons of hot sauce and mix it with the egg yolk, then add this mixture back to the sauce. Stir everything well again, but don`t let it boil anymore.
- Drain the pasta and mix immediately with the sauce.
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