John Myers
Ingredients for 4 servings:
- 400 g pasta (spaghettoni)
- 250 g cooked ham, sliced
- 4 egg yolks
- 500 ml cream
- 20 g butter
- 100 g Parmesan, freshly grated
- 4 garlic cloves
- 100 g peas, frozen
- Salt and pepper, freshly ground
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Cook pasta in lightly salted water for 11 minutes “al dente” according to the package instructions. Cut the cooked ham into approximately 1×1 cm pieces and sauté in the butter. Pour in the cream and simmer over low heat for about 5 minutes. Then add the frozen peas and finely sliced garlic and simmer for another 5 to 8 minutes. The peas should be soft but still slightly firm to the bite. Remove the pot from the heat and stir in the grated Parmesan cheese. Season the sauce with salt and pepper and toss with the drained spaghettoni. Divide the pasta among 4 pasta plates, top each with an egg yolk, left in its shell, sprinkle with freshly ground pepper, and serve hot.
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