- 1 T olive oil
- 2 garlic cloves, chopped
- 1 red onion, thinly sliced
- 250 g gammon, cubed
- 1 cup cream
- 2 fresh thyme sprigs
- 1 cup Parmesan grated
- 150 g peas, blanched
- 300 g tagliatelle pasta, cooked al dente
- sea salt and freshly ground black pepper, to taste
Heat the olive oil in a pan and fry the garlic until soft.
Increase the heat and toss the onions and gammon in the saucepan for 3 minutes, then add the cream and thyme and simmer for 5 minutes until slightly reduced.
Add the Parmesan and stir until smooth. Stir in the peas, add the drained pasta, toss to coat, season to taste and serve immediately.