Spaghettoni Cremosi Con Piselli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (spahettoni)
- 250 g cooked ham, sliced
- 4 egg yolks
- 500 ml cream
- 20 g butter
- 100 g parmesan, freshly rated
- 4 garlic clove (s)
- 100 g peas, frozen
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet in lightly salted water for 11 minutes al dente.
- Cut the ham into pieces approx. 1 cm and sauté in the butter. Pour the cream on and simmer for about 5 minutes over low heat. Then add frozen peas and finely sliced garlic and simmer for another 5 to 8 minutes. The peas should be soft but still a bit firm to the bite. Now remove the pan from the heat and stir in the grated Parmesan.
- Season the sauce with salt and pepper and mix with the drained spaghettoni. Distribute on 4 pasta plates, place an egg yolk left in the eggshell on each, sprinkle with some freshly ground pepper and serve hot.
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