(serves 4)
8 oz dry spaghetti
1 1/2 cupes diced cooked ham (you know the one I mean!)
4 coves garlic, minced
1/2 cup grated Pecorino or Parmesan cheese
1/4 cup creme fraiche
3 tbsps light cream
1/2 tsp salt
2 large eggs, lightly beaten
fresh ground pepper
About 15 minutes before you want to eat, boil pasta according to directions, about 10 minutes. Drain over a bowl so you can reserve 1/2 cup of the cooking water. Set aside. In a large heavy skillet, warm the ham and add the garlic, stirring over the flame until the garlic is JUST cooked but not burned. Add the pasta, toss well and take off the heat.
In a large bowl, mix the cheese, creme fraiche, creme, salt and eggs. Then add the reserved past water and whisk well. Pour over the ham and spaghetti in the skillet and turn the heat up high for just long enough to toss the whole mixture together with tongs. Serve immediately.
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