Tagliatelle Alla Papalina
|Tagliatelle||1 Pound (500 Gram)|
|Ham||7 Ounce (200 Gram)|
|Butter||5 Ounce (150 Gram, 10 Tablespoon)|
|Cream||7 Fluid Ounce (200 Milliliter)|
|Freshly grated parmesan cheese||4 Ounce (4 Ounce, 1 1/4 Cups)|
|Black pepper||To Taste|
Cut the ham into fine strips and chop the onion very finely Melt half the butter and gently cook the onion until it becomes transparent.
Add the ham and cook gently for 5 minutes.
Beat the eggs together with the cream and half the cheese.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Meanwhile, melt the remaining butter in a large pan and add the egg mixture.
Remove from the heat at once.
Add salt to taste.
Drain the pasta and turn into the large pan containing the egg mixture.
Now add the hot ham and onion mixture and keep stirring until the hot pasta and ham have caused the eggs to coagulate and form a thick yellow cream.
Turn into a heated serving bowl, add black pepper to taste and serve at once.
The remaining grated cheese should be served separately.