Ribbon pasta with cream sauce

Ingredients for 5 servings:

• 400 g tagliatelle pasta
• 2 packs of whipped cream, 200 ml each
• 200 g processed cheese, firm form, in block or as wedges
• 125 g butter
• 200 g cooked ham
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Caution, very rich

Cook the pasta in salted water until al dente. Meanwhile, heat the cream in a large pan over low heat – the cream should not boil. Finely dice the cheese and melt it into the cream. Once it has reduced considerably in size, do the same with the butter. Season the sauce with nutmeg, salt, and pepper. Finally, add the ham, cut into strips or, if you prefer larger pieces, into rectangles. Place half of the pasta in a large bowl and pour the sauce over it. Mix with salad servers, then gradually add the pasta until you reach the desired sauce-to-pasta ratio (about 450g for me). If you have any leftovers, they taste almost as good cold the next day. Don’t heat them up in the microwave or in a saucepan; that just doesn’t work. The best attempt was to fry it in a pan.