Pasta with ham, cream and cheese sauce

Ingredients for 3 servings:

• 250 g pasta
• 1 cup of cream
• 1 ½ tbsp sour cream
• 100 g ham, cooked
• 100 g processed cheese
• Parsley
• chives
• 3 tbsp olive oil
• 1 tsp garlic oil (or 1/2 garlic clove, finely diced)
• 2 egg yolks
• Salt
• pepper

Instructions

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

Cook the pasta in water according to the package instructions and then drain in a colander. The sauce: Finely chop the parsley and chives (if cooking with garlic cloves instead of oil, chop them into small cubes). Mix the finely chopped herbs with the cream, sour cream and garlic oil (or the diced garlic), then add 2 egg yolks and mix well with a spoon. Cut the ham into small cubes and add to the pan with the olive oil. Fry the ham for a few minutes. When the ham is nice and hot, pour the previously mixed sauce into the pan and add the cream cheese. Stir the sauce occasionally and let it cook for a few minutes. Then season the sauce with salt and pepper. You can now either add the pasta to the pan, toss it in the sauce and then eat it straight from the pan. Or place the pasta on a plate and pour the sauce over it. (Warning! This sauce is really filling, even if it sometimes doesn’t look like much) I usually used ribbon noodles or spiral noodles for the pasta, but it goes well with any kind of pasta.