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Ribbon pasta with ham and spring onion cream sauce

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta
  • ½ bunch of spring onions
  • 150 g ham
  • 200 ml cream
  • salt and pepper
  • Paprika powder
  • Vegetable stock powder
  • Chicken seasoning
  • 80 g butter
  • some flour

Instructions

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

simple, quick and delicious

First, cook the tagliatelle in salted water. Meanwhile, prepare the roux. Put the butter in a saucepan and wait until it has melted. Then add enough flour to form a clump. Quickly mix the butter and flour with a whisk. Then add the cream. Be careful not to let the sauce become too thick, otherwise it won’t mix well with the pasta. Once the sauce is ready, slice the ham and add it. Drain the pasta, but leave it in the pan. Pour the sauce over the pasta in the pan. Slice the spring onions into small rings and add them to the pan. Stir again and season. Then serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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