John Myers
Contents
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Ingredients
- 250 g Spaghetti
- 200 g Boiled ham
- 200 ml Liquid cream
- 100 g Gorgonzola
- 70 g Parmesan
- 150 ml Vegetable broth
- 100 ml Water
- 2 Pc. Peeled garlic clove
- 2 tbsp Butter
- 2 tbsp Flour
- Black pepper from the mill
- Salt
- Finely chopped parsley
Instructions
- Cook the spaghetti according to the instructions on the packet
- In the meantime, peel the garlic and dice finely, cut the boiled ham into bite-sized strips, dice the Gorgonzola and finely grate approx. 50g of the Parmesan. The remainder is roughly grated over the dish at the end.
- Melt the butter in a non-stick pan and sweat the garlic briefly. Then stir in the flour directly. Do not let the fat brown, so stir in the cream, vegetable stock and water one by one. Bring to the boil briefly and turn down the heat.
- Add the Gorgonzola and let melt while stirring. Add the finely grated Parmesan and let it melt briefly. Season to taste with pepper and salt. Stir the cooked ham into the sauce.
- The spaghetti should be ready by now. Drain and drain. Arrange immediately on plates and serve sprinkled with the remaining, coarsely grated Parmesan and parsley.
- Tastes better to me than the original carbonara. Fresh sage goes well with this, but it didn't have one.
Nutrition
Serving: 100gCalories: 272kcalCarbohydrates: 19.5gProtein: 10.4gFat: 17g
