This is a simple sauce, but it is quite delicious, albeit very rich. I think it's particularly good with fresh pasta, but some may find the combination of egg pasta with an egg based sauce a bit too much.
For 4-6 servings:
400g fresh or dried spaghetti
1/2 cup cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
150-200g sliced ham
25g (2-3 Tbsp) butter, cubed
black pepper to taste
Put the pasta on to cook in plenty of boiling water. While the pasta cooks, combine the eggs, cream and grated Parmesan cheese. Cut the ham into narrow (5-10mm) ribbons.
When the pasta is cooked drain it, then return to the cooking pot and add the cubed butter. As soon as the butter has melted, add the egg mixture and stir to thoroughly combine.
The heat of the pasta and pot should thicken the sauce, to a thick creamy consistency. If the sauce is not thickening, return the pot to a very low heat (the switched off element will usually do) for a minute or two, stirring frequently. Add the ham strips and a generous grind of black pepper, then stir again and leave to stand for one minute.
Serve immediately with extra grated Parmesan and black pepper on hand.
Optional Extras (stir in with the ham)
1/4 cup chopped fresh basil, parsley, chives, oregano etc.
1/2 - 1 cup lightly cooked baby peas
1/2 - 1 cup sautéed button mushrooms
(TX: 14 June 2011)