Spaghettisoufflé met ham en kaas

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(8 personen)

300 gr spaghetti
zout, peper
30 gr boter
25 gr bloem
21/2 dl volle melk
nootmuskaat
50 gr geraspte pecorino
150 gr rauwe ham in dunne reepjes
5 gesplitste eieren
zout, peper
een goed ingevette soufflévorm van ± 1 1/2 liter inh.

Kook de spaghetti in ruim water met zout volgens de gebruiksaanwijzing
beetgaar, laat uitlekken en snijd de pasta in kleine stukjes.
Verwarm de oven voor op 200°C.
Smelt de boter, roer de bloem erdoor en bak die ± 3 minuten.
Roer de melk erdoor tot een gladde saus, laat de saus ± 5 minuten
zachtjes koken en breng met zout, peper en nootmuskaat op smaak.
Roer de kaas, de rauwe ham, de spaghetti en de eidooiers door de saus.
Klop de eiwitten stijf en spatel ze voorzichtig door het spaghettimengsel.
Doe het mengsel in de soufflévorm over, bak de soufflé 35-40
minuten in het midden van de oven en serveer direct.