Spaghetti with basil – cream sauce a là Petra

Ingredients for 3 servings:

• 1 bunch of basil
• 1 m.-sized onion(s)
• 2 garlic cloves
• 150 g lean cooked ham (1 thick slice)
• 1 tbsp olive oil
• 125 ml meat broth
• 1 cup whipped cream (200 g)
• 1 shot of white, dry Italian wine (e.g. Frascati secco)
• possibly cornstarch or sauce thickener
• Salt
• Pepper, white, ad mill
• 200g spaghetti
• Water, salted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy, but delicious

Wash and finely chop the basil. Peel and finely chop the onion and garlic. Cut the ham into strips or small cubes. Heat the olive oil in a pan and fry the diced onion and garlic until translucent, but not browned. Pour in the stock, cream, and wine, stir well, and simmer over low heat for 5-7 minutes. Thicken the sauce slightly if necessary; it should be nice and creamy. Finally, add the ham and basil to the cream sauce and season with salt and pepper, and a little more white wine if desired. Drain the spaghetti, which has been cooked al dente in plenty of salted water, and toss it with the cream sauce in a warmed large bowl. Serve immediately. Serve with a fresh salad and a glass of Italian white wine.