Summary

Ingredients

• 100 g porcini mushrooms, fresh or dried
• 0.5 ½ onion (s), diced
• 1 clove garlic, chopped
• 3 slices boiled ham, cut into small pieces
• 0.25 ¼ cup crème fraîche
• 1 cup cream
• 125 ml white wine
• 125 ml chicken broth
• salt and pepper
• Chili powder
• nutmeg
• 200 g spahetti, freshly cooked

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Instructions

1. Sauté the ham, onions and garlic in the oil in a large pan. Add porcini mushrooms and sweat briefly, then add the white wine and reduce over medium heat. Then add the chicken broth and let it reduce. Add the crème fraîche and cream and season with salt, pepper and chilli (preferably from the mill, it just tastes better). Bring to the boil briefly and add freshly grated nutmeg to taste.
2. Depending on your taste, add the cooked spaghetti to the pan and briefly toss or pour the sauce over the cooked spaghetti.
3. Tip: If you want a special taste, you can add a splash of tuffle oil to the sauce, but be careful - the taste is very intense.