Summary

Ingredients

• 120 g Parma ham
• 1 vegetable onion (s)
• 2 red pepper (s)
• 400 g spahetti
• 4 tablespoon olive oil
• 200 ml cream
• 200 ml vegetable stock
• 2 egg (s)
• 6 tablespoon ajvar
• 60 g parmesan, rated
• salt and pepper

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Instructions

1. Cut the Parma ham into thin strips. Finely dice the onions, clean the peppers and cut into approx. 1 cm cubes. Cook the spaghetti in salted boiling water.
2. Fry the onion and pepper cubes in a pan in 4 tablespoons of olive oil. Add the ajvar, salt and pepper, pour the vegetable stock over everything and add a dash of cream. Add the ham as well. Whisk the eggs with the cream. Drain the spaghetti, keep some of the cooking water.
3. Put the noodles in the pan with the sauce and stir in the cooking water until smooth. Add the egg-cream mixture and the parmesan to the pan, stir. No more cooking.
4. Serve sprinkled with pepper.
5. Variation: Instead of Parma ham, you can use Black Forest ham and Gouda instead of Parmesan.