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Flambéed spaghetti

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • 200 g ham, cut into strips
  • 200 g mushrooms, sliced
  • 3 tomatoes, diced
  • 1 onion(s), diced
  • 1 bunch parsley, finely chopped
  • 3 dl cream
  • Spice(s), to taste
  • ½ dl Cognac, for flambéing
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The spaghetti is cooked al dente in salted water in the kitchen. The sauce is prepared at the table as follows: Melt the butter in a flambé pan. Sauté the diced onion. Add the tomatoes, mushrooms, and ham and season to taste. Bring everything to a boil. Pour over the cognac and let it warm briefly. Then light the pan. Add the cream and parsley, and adjust the seasoning if desired. Mix everything with the spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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