Spaghetti with three-cheese sauce & ham

Name: Spaghetti with three-cheese sauce & ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 50 g County; 100 g Parmesan (piece); 75 g Gorgonzola; 2 pistons (approx. 300 g) Chicory; 400 g Spaghetti; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 1 tablespoon (15 g) Flour; 200 ml White wine; 1/4 l Milk; 8 discs Parma ham

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
50 g County
100 g Parmesan (piece)
75 g Gorgonzola
2 pistons (approx. 300 g) Chicory
400 g Spaghetti
1 Onion
1 Garlic clove
1 TABLESPOON Oil
1 tablespoon (15 g) Flour
200 ml White wine
1/4 l Milk
8 discs Parma ham

Directions

1
Bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil in a large pot. Grate Comté and Parmesan cheese. Dice the gorgonzola. Clean and wash the chicory and cut it into strips from the stalk.
2
Add the pasta to boiling water and cook according to package instructions.
3
Meanwhile peel and finely chop the onion and garlic. Heat the oil in a pot. Sauté onion and garlic in it. Dust with flour, briefly sauté lightly. Deglaze with wine and milk, bring to the boil while stirring and simmer for about 5 minutes.
4
Melt the cheese in the sauce. Season to taste with salt and pepper.
5
In the meantime heat a pan without fat. Cut the ham into pieces and fry it until crispy. Take it out. Fry the chicory in hot frying fat for 1-2 minutes. Drain the noodles and let them drain. Mix with chicory, ham and cheese sauce.