Ingredients
for
| 120 g | Parma ham |
| 1 | Vegetable onion(s) |
| 2 | Bell pepper(s), red |
| 400 g | Spaghetti |
| 4 tbsp | Olive oil |
| 200 ml | Cream |
| 200 ml | Vegetable broth |
| 2 | Egg(s) |
| 6 tbsp | Ajvar |
| 60 g | Parmesan, grated |
| Salt and pepper |
Preparation
Working time: approx. 25 minutes Cooking/baking time approx. 15 minutes Total time approx. 40 minutes
Cut the Parma ham into thin strips. Finely dice the onions, clean the peppers and cut into cubes about 1 cm in size. Cook the spaghetti in boiling salted water.
Fry the onion and bell pepper cubes in a pan in 4 tablespoons of olive oil. Add ajvar, salt and pepper, pour in vegetable broth and add a dash of cream. Add the ham as well. Whisk the eggs with the cream. Drain the spaghetti, reserving some of the cooking water.
Add the noodles to the pan with the sauce and stir with the cooking water until smooth. Add the egg and cream mixture and Parmesan cheese to the pan, stir to combine. No more cooking.
Serve sprinkled with pepper.