Tagliatelle with Ham
Ribbon pasta in a cream sauce bound off the heat with egg and shredded cheese, with deli ham and softened onion, on the table in about 20 minutes.
Ingredients8
- Tagliatelle400 g
- Deli Ham200 g
- Onion1 Stück
- Heavy Cream200 g
- Egg2 Stück
- Shredded Cheese80 g
- Butter1 EL
- Salt, Pepper, Nutmegnach Geschmack
Instructions
- 1
Bring a large pot of salted water to a boil and cook the tagliatelle to al dente per the package directions. Hold back a few tablespoons of the pasta water, then drain.
- 2
Meanwhile, peel the onion and dice it finely. Cut the deli ham into narrow strips or small cubes.
- 3
Melt the butter in a large skillet over medium heat and sweat the onion in it until soft and translucent and faintly sweet-smelling, without letting it take on color.
- 4
Add the ham and let it fry briefly. Turn the heat down, pour in the cream, and bring it to a short simmer.
- 5
Whisk the eggs with the shredded cheese and a pinch of salt. Pull the pan off the heat and stir the egg and cheese mixture in quickly, so the sauce turns silky and the eggs do not scramble.
- 6
Toss the drained pasta in and add a splash of the pasta water if needed, until the sauce clings to the noodles. Season with salt, pepper, and freshly grated nutmeg and serve at once.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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