Ribbon noodles with carrots and ham in chive sauce

Ingredients for 4 servings:

• 400 g carrot(s)
• 2 onions
• 1 clove(s) garlic
• 200 g cooked ham, sliced
• 1 bunch of chives
• 400 g ribbon pasta, narrow, e.g. tagliatelle
• 50 g butter
• 2 tbsp flour
• 500 ml vegetable stock
• 50 g whipped cream
• some salt
• some black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean, peel, wash, and finely slice the carrots. Peel the onions and garlic cloves, then finely dice both. Cut the ham slices into strips. Rinse the chives, shake dry, and finely slice them. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. After about 5 minutes, add the carrot sticks and continue cooking. Drain, refresh, and let drain. Melt the butter in a roasting pan and sauté the onions and garlic cubes. Dust with flour, sauté briefly, and deglaze with the vegetable stock and cream, stirring constantly. Then simmer for about 8 minutes, stirring constantly. Stir 3/4 of the chives into the sauce. Stir in the tagliatelle pasta, carrot sticks, and cooked ham strips, heat through, and season with a little salt and a few grinds of freshly ground black pepper. Serve on plates and sprinkle with the remaining chives. Serve with boiled eggs.