Spaghetti with peas and ham

Ingredients for 2 servings:

• 2 bunches of spring onions (250 g each)
• 250 g cooked ham
• 2 tbsp oil or margarine
• 1 pack of peas (300g, frozen)
• 150 ml broth (e.g. meat broth)
• Salt and pepper, white from the mill
• 350g spaghetti
• salt water
• 2 egg yolks
• 1 cup whipped cream
• 100 g cheese (Emmental), grated
• 1 egg(s), hard-boiled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the spring onions and slice them into rings, and cut the ham into strips. Sauté the spring onions in oil or margarine for 2-3 minutes. Add the frozen peas, pour in the broth, and season with salt and pepper. Cover and simmer gently for 4 minutes. Meanwhile, cook the spaghetti in salted water until al dente. Whisk the egg yolks, cream, and cheese, season with salt and pepper. Finely dice the hard-boiled egg and set aside. Drain the spaghetti, let it drain, and immediately mix it with the egg cream, the vegetables and their liquid, and the ham. Season to taste and sprinkle with the chopped egg.