Ingredients:
- 200 gr spaghetti ‘un ettaro’
- 400 gr white asparagus
- 3 tsp mustard
- 2 tsp nutmeg
- 150 gr ham cubs
- 2 egg yolks, whisked
- 15 gr melted butter
- 20 gr grated Parmesan cheese
- Olive oil, salt and pepper
Clean the asparagus by cutting off the last part and peeling them. Cut them in smaller pieces and cook them in boiling water for about 20 minutes, they need to be soft. Remove the asparagus from the water, add the mustard, the nutmeg and some salt and pepper to your liking. Use a blender to make a nice cream out of it.
In a small pot, add the egg yolks. Keep the heat low and add the melted butter, whisk it in. Finally, add the Parmesan cheese and some pepper. Keep whisking in order to get a nice and smooth cream. If it feels too thick, add a couple of spoons of pasta cooking water. Bring to boil some water in a large pot. When ready, add the spaghetti and cook them for about 9 min (al dente). In the meantime, warm up a spoon of olive oil in a large pan, then add the ham cubes and bake them on medium heat for about 7 minutes. When the spaghetti are ready, add them to the ham and stir them in. Add the asparagus sauce, stir. If it looks too dry, add some cooking water. Divide the spaghetti onto two plates and add on top the egg cream. Enjoy!
