Summary

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

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Instructions

1. Cook the pasta according to the instructions on the packet in lightly salted water for 11 minutes al dente.
2. 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.
3. 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.