Spaghetti in ham and cream sauce

Ingredients for 2 servings:

• 300g spaghetti
• 125 g diced ham
• 200 ml cream
• 300 ml milk
• 400 ml water
• 1 clove(s) garlic
• 1 dash of olive oil
• 1 tsp vegetable stock powder
• 1 tbsp Parmesan, freshly grated
• salt and pepper
• Herbs, fresh, dried or frozen

Instructions

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

One-Pot Pasta

Brown the ham cubes in a hot pan or a sufficiently large pot. Then add a little olive oil, press in the garlic clove, and sauté briefly. Add the raw spaghetti, pour over the cream, milk, and water, and add the vegetable stock. Cook for about 12 minutes, stirring regularly to prevent the pasta from sticking together. As soon as the sauce becomes somewhat thickened, add the herbs and spices. Finally, add about 1-2 tablespoons of Parmesan cheese. The dish is ready when the pasta is al dente and the sauce is creamy. Tips: If you like, you can add a little butter for flavor. As a rule of thumb, you should use about three times as much liquid in ml as the weight of the pasta in grams. In this recipe, the ratio is 900 ml of liquid to 300 g of pasta. It’s better to use a little too little than too much; if the pasta isn’t quite cooked yet, but the sauce has already reduced, you can always add a little more liquid. Of course, the recipe can be varied wonderfully. For example, it also works without cream by simply replacing it with milk.