John Myers
Ingredients for 3 servings:
- 400g spaghetti
- 400 ml cream
- 170 g cooked ham
- 70 g Parmesan
- 70 g cheese, grated
- 1 can pineapple, approx. 340 g drained weight, save juice
- nutmeg
- Sea salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
easy
Cook the pasta according to the instructions. Meanwhile, heat the cream, add the diced or sliced ham, and season gently with a little nutmeg, pepper, and salt. Add the pineapple, let it steep for a moment, and then add about half of the juice (more to taste, but you can adjust this later). Add the cheese until the sauce is fairly smooth. Let everything simmer briefly. Pour the sauce over the pasta, or add the pasta to the sauce and let it steep. I prefer the second option. Let the pasta stand with the sauce for a while so the sauce can be absorbed into the pasta. If it’s too runny, add a little more Parmesan or cheese, if desired, or thicken it with a sauce thickener. This isn’t really necessary, as long as there’s enough cheese in the sauce.
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