Spaghetti

Spaghetti aux oignons, à la crème et au jambon séché

Ingredients

4
25min
  • 400g of Panzani Spaghetti
  • 3 onions
  • 4 tbsp of oil
  • 4 dl white wine
  • 2 dl cream
  • 200g cured ham
  • Parmesan
  • Parsley
pasta

Preparations steps

  • 1. Peel and chop the onions and sauté in the oil.
  • 2. Pour the wine in, season with thyme, and reduce by a third, uncovered.
  • 3. Meanwhile, chop the parsley and cook the spaghetti until 'al dente' in boiling water.
  • 4. Then add the cream to the reduction and cook for a few minutes until the sauce binds a little.
  • 5. Drain the spaghetti and mix in with the sauce.
  • 6. Arrange on plates and garnish with ham and parsley.
  • 7. Grate the parmesan on top and serve.

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