Ribbon pasta with spinach and ham

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 25 g butter
• 300 g leaf spinach, frozen
• salt and pepper
• nutmeg
• 250 g ham, cooked
• 100 g Parmesan
• 2 cloves garlic
• 4 eggs
• 300 g crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the tagliatelle pasta al dente, then pour it into a colander and return it to the pot while still dripping wet. Tip: Only cook the pasta when the spinach is almost thawed – it will still be hot then. Melt the butter and thaw the frozen spinach while stirring, then season with salt, pepper, and nutmeg. Cut the ham into strips, grate the Parmesan cheese, peel and press the garlic cloves. Mix all ingredients with the eggs and crème fraîche and season with salt, pepper, and nutmeg to taste. Now add the mixture to the pasta along with the spinach and heat gently, stirring constantly, until the mixture is well combined with the pasta.