Pasta with ham and cream sauce

Ingredients for 4 servings:

• 100 g ham, cooked without fat
• 4 shallots
• 1 clove(s) garlic
• 2 tbsp butter
• ⅛ liter meat broth
• 200 g cream
• 1 liter of water
• 400 g pasta (spirelli)
• 1 egg(s), including the yolk
• 1 bunch of chives

Instructions

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

Cut the ham into very fine strips. Peel and finely chop the shallots and garlic cloves. Melt the butter. Fry the shallots and garlic until translucent, then add the ham. Pour in the meat stock and bring everything to a boil. Stir in the cream and simmer in an uncovered pan while the pasta cooks. Bring the water and salt to a boil. Cook the pasta in it, but do not overcook it. Whisk the egg yolk with 2 tablespoons of hot sauce and add it to the cream sauce; do not let it boil any longer. Wash the chives, spin dry, and finely chop. Drain the pasta in a colander, toss it in a warmed bowl with the cream sauce, and sprinkle the chives over the pasta. Serve with a spicy tomato salad with mozzarella cheese, onion rings, and fresh basil.