Spaghetti
Spaghetti aux oignons, à la crème et au jambon séché
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400g of Panzani Spaghetti
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3 onions
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4 tbsp of oil
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4 dl white wine
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2 dl cream
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200g cured ham
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Parmesan
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Parsley
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1. Peel and chop the onions and sauté in the oil.
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2. Pour the wine in, season with thyme, and reduce by a third, uncovered.
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3. Meanwhile, chop the parsley and cook the spaghetti until 'al dente' in boiling water.
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4. Then add the cream to the reduction and cook for a few minutes until the sauce binds a little.
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5. Drain the spaghetti and mix in with the sauce.
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6. Arrange on plates and garnish with ham and parsley.
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7. Grate the parmesan on top and serve.
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