Spaghetti with raw ham and ricotta

Name: spaghetti with raw ham and ricotta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g farmers raw ham; 2 toe garlic; 75 g Parmigiano Reggiano; 1 fennel bulb; 250 g ricotta fresh cheese; 2 medium sized egg; 300 g Spaghetti; 150 g lamb's lettuce; 1 tray cress

Spaghetti with raw ham, ricotta, garlic, fennel, lamb's lettuce, Parmesan cheese and cress

Ingredients

Directions

Cut the ham into pieces, the garlic fine and grate the cheese.
Heat a skillet without oil or butter and bake the ham in 5 min. Crispy. Meanwhile, cut the fennel bulb into thin strips.
Add the fennel with the garlic to the ham and cook for another 2 minutes. Turn off the heat.
Meanwhile, beat the ricotta with the eggs and half of the cheese in a bowl. Season with (freshly ground) pepper.
Cook the spaghetti al dente according to the instructions on the package. Remove a cup of cooking liquid and pour the pasta. Immediately return to the pan.
Add the ham mixture and the lamb's lettuce. Add the egg mixture while stirring. Keep stirring until this mixture has thickened a little and sticks to the paste.
Add some cooking liquid to make the spaghetti a bit more smooth. Sprinkle with the rest of the cheese and the cress and serve immediately. Bon appétit! .