Summary

Ingredients

• 120 g spahetti
• a bit salt
• 1 onion (s)
• some olive oil
• 1 tablespoon white wine
• 60 ml broth
• 60 ml heavy cream
• 2 slices Parma ham
• 6 stems sage
• 2 cloves garlic)
• salt and pepper
• some parmesan

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Instructions

1. Sauté the peeled and diced onion in a little oil, deglaze with white wine, stock and cream. Simmer until creamy.
2. Fry the ham in oil until crispy, drain on kitchen paper.
3. Rinse the sage, shake dry. Pluck the leaves from the stems and cut the larger ones into strips. Peel the garlic and cut into thin slices. Fry the sage and garlic in the ham fat. Caution: Don`t let it get too dark, otherwise both will be bitter!
4. Mix the sage and garlic into the sauce without the fat, season with salt and pepper.
5. Pour the spaghetti cooked al dente in salted water according to the instructions on the packet, mix into the sauce and let it steep for a moment.
6. Place the spaghetti with sauce on preheated plates, grate the parmesan over the top. Put the broken bacon on top last so that it stays crispy. Serve immediately.