Spaghetti with Ham – Cream – Sauce

Summary

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

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Instructions

1. Cook the noodles al dente as usual.
2. 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!
3. 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.
4. 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.
5. Drain the pasta and mix immediately with the sauce.