Back
20 minutes
4 peopleIngredients
Preparation
Cook the penne (or spaghetti) in salted boiling water until al dente.
Meanwhile, pan-fry the pieces of ham over medium heat for 2-3 minutes until lightly golden.
In a bowl, whisk together the crème fraîche, egg, pepper, and basil or oregano.
Reduce the heat to low, drain the pasta, and add it to the pan with the ham.
Pour in the crème fraîche mixture and stir constantly off the direct heat until it thickens into a creamy sauce — don't let it boil or the egg will scramble.
Adjust the salt to taste and serve immediately, with extra basil or oregano on top.
Tips
This is a lighter, herby remix of carbonara — basil gives a fresher taste, oregano a more Provençal one. Keep the heat low once the egg goes in so the sauce stays silky instead of scrambling.
Want to add this to your week and get the shopping list written for you?
Plan it with Lazy Meal