What to Buy1. 200g ham, sliced about 1 cm thick
2. 100g bacon, meaning streaky bacon with meat
3. 500g pasta
4. 250g cream, at least 15% fat
5. 1 onion
6. Salt, black pepper and a little chives (garlic greens)
How to Make It1. Cut the onion in half, then in half again and crosswise, as in the photo
2. Cut the ham into cubes, about 1 cm
3. Trim the rind off the bacon and cut it crosswise into strips; cut the chives crosswise too
4. Heat a large skillet, add the bacon; after about two minutes the fat will render, add the onion and fry for another two minutes, then add the ham and stir, frying for one more minute
5. Pour in the cream, lower the heat so it barely simmers, and stir constantly for about 3 minutes; add the chives and let it simmer, stirring, for another 2 minutes - once the cream thickens slightly, it's done; there should still be some liquid in the sauce, so don't let it all reduce away
6. Fill a large pot with about 2.5 liters of water, add three teaspoons of salt, put it on the heat and bring to a boil
7. Add 500g of pasta and cook for 6 or 7 minutes. To check: if the pasta is done inside, there won't be any raw dough left
8. Drain the pasta in a colander and rinse with water
9. Transfer the drained pasta into the skillet and mix everything together - now it's ready, enjoy your meal
2. 100g bacon, meaning streaky bacon with meat
3. 500g pasta
4. 250g cream, at least 15% fat
5. 1 onion
6. Salt, black pepper and a little chives (garlic greens)
How to Make It1. Cut the onion in half, then in half again and crosswise, as in the photo
2. Cut the ham into cubes, about 1 cm
3. Trim the rind off the bacon and cut it crosswise into strips; cut the chives crosswise too
4. Heat a large skillet, add the bacon; after about two minutes the fat will render, add the onion and fry for another two minutes, then add the ham and stir, frying for one more minute
5. Pour in the cream, lower the heat so it barely simmers, and stir constantly for about 3 minutes; add the chives and let it simmer, stirring, for another 2 minutes - once the cream thickens slightly, it's done; there should still be some liquid in the sauce, so don't let it all reduce away
6. Fill a large pot with about 2.5 liters of water, add three teaspoons of salt, put it on the heat and bring to a boil
7. Add 500g of pasta and cook for 6 or 7 minutes. To check: if the pasta is done inside, there won't be any raw dough left
8. Drain the pasta in a colander and rinse with water
9. Transfer the drained pasta into the skillet and mix everything together - now it's ready, enjoy your meal
