Summary

Ingredients

• 500 g pasta, your choice
• 200 g ham, cooked or raw to taste
• 200 g crème fraîche or sour cream
• 200 ml milk
• 3 egg (s)
• 1 tablespoon Dijon mustard
• 50 g wild arlic, cut into fine strips or 2-3 tablespoon wild arlic paste
• salt and pepper
• 100 g cheese, medium-aed Gouda cheese, rated
• Butter, for the baking dish

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Instructions

1. Cook the pasta in salted water as directed until al dente. I prefer to use Gemelli or Tagliatelle for the recipe.
2. While the pasta is cooking, cut the ham into cubes or thin strips. Mix the crème fraîche (or sour cream), milk, eggs, mustard and chopped wild garlic (or wild garlic paste) well. Season to taste with salt and pepper.
3. Put the pasta in a greased baking dish and mix with the ham. Pour the wild garlic and egg sauce evenly over the pasta and sprinkle the grated cheese over the casserole.
4. Gratinate the casserole in a preheated oven at 180 ° C for about 20-25 minutes, until a creamy sauce has formed and the cheese has melted golden yellow.