Spaghetti with Egg and Ham

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MASTERY Level
28 min
626 Views
 
MASTERY Level
0 People
28 min
INGREDIENTS for 0 people
  • 1 ½ lb spaghetti
  • 6 eggs
  • grated Parmigiano Reggiano cheese
  • butter
  • onion
  • 3 ½ oz ham
  • white wine
  • salt
Preparation

Slice the onion thinly and cut the ham into small pieces. Brown in the butter in a pan, until lightly colored, then douse with half a glass of dry white wine and leave to evaporate. Beat the eggs in a receptacle together with the grated Parmesan, mixing well with a wooden spoon. Meanwhile put the spaghetti into lightly salted boiling water, and as soon as it is cooked, drain and transfer to the bowl containing the eggs. Mix and pour onto the pasta the hot butter and ham sauce, then serve.

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