Gemelli al forno with prosciutto and formaggio cheddar salsa à la Didi

Ingredients for 4 servings:

• 500 g pasta (Gemelli)
• 5 tsp salt
• 2 m.-sized onion(s)
• 8 slices of cooked ham
• 16 slices of cheddar cheese
• 600 ml vegetable stock
• 200 ml cream
• 2 tsp cayenne pepper
• 2 tsp chili flakes
• some butter
• some sugar
• 4 medium-sized egg yolks

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

baked gemelli pasta with ham and cheddar sauce

Cook the pasta in 5 liters of water with 5 teaspoons of salt for 8-10 minutes until al dente, drain, and let cool. Peel the onions, halve them, cut them lengthwise and twice crosswise, and cut them into very small cubes. Sauté the diced onions with a little butter and sugar until translucent. Dice the cooked ham and 8 slices of Cheddar cheese. Deglaze the onions with the vegetable stock and season with cayenne pepper and chili flakes. Add the ham and Cheddar cubes. Mix the egg yolk with the cream and stir into the sauce. Mix the pasta with the sauce and pour into 4 small or one large casserole dishes. Cut 8 slices of Cheddar into strips and top the pasta with them. Preheat the oven to 200°C and bake the pasta for 15-20 minutes.