Tagliatelle met room en Parmaham

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200 gr niet te dun gesneden Parmaham
50 gr boter
een scheutje droge witte wijn
400 gr groene tagliatelle
zout
1 bekertje zure room
50 gr versgeraspte Parmezaanse kaas
versgemalen peper
2 jonge uitjes

Snijd de Parmaham in stukjes en bak die in de boter.
Giet de wijn erbij, breng die aan de kook en laat hem zachtjes verdampen.
Kook intussen de tagliatelle beetgaar.
Klop de room en de Parmezaanse kaas in een kom op en kruid met flink wat
peper.
Giet de tagliatelle af en meng de pasta door het kaas-roommengsel.
Schep de ham erop en bestrooi met de gesnipperde jonge uitjes.