Wild Garlic Spaghetti with Dry-cured Ham

01. March 2016

Durotherm pasta pot: For 4 persons

The pungent taste of garlic and the crispy fried raw ham make spaghetti delectable.


  • Salt
  • 400 g spaghetti
  • 60 g wild garlic
  • 4 egg yolks
  • 150 ml cream
  • 50 g grated parmesan, Sbrinz can be used as a substitute
  • Freshly ground black pepper
  • 80 g dry-cured ham, sliced thinly
  • 1 tablespoon olive oil


Bring plenty of salted water to the boil. Cook the spaghetti in it until al dente.

In the meantime, wash the wild garlic, spin dry and then cut into the finest of strips.

Beat the egg yolk and cream well. Mix in parmesan or Sbrinz as well as the wild garlic, and season the mass with salt and pepper.

Cut the dry-cured ham into strips. Heat the olive oil in a non-stick pan and then fry the dry-cured ham until crispy.

Put 100 ml of the spaghetti water on one side, then pour the rest away and drain the spaghetti well, and put back into the pan. Mix the spaghetti water with the wild garlic mixture, add it all to the spaghetti and immediately mix thoroughly. Season to taste with plenty of freshly ground pepper and, if necessary, salt. Arrange the spaghetti immediately in pre-warmed deep plates and sprinkle with the dry-cured ham.


The short wild garlic season lasts from March to May, then one has to wait patiently for another year until one can either pick the spicy herb oneself or purchase it from the greengrocer’s – this is because wild garlic does not keep unless in pesto or herb butter.


Per portion:
688 kcals, 2878 kJoules, 77g carbohydrates, 26g protein, 29g fat

Annemarie Wildeisen's KOCHEN

Wild Garlic Spaghetti with Dry-cured Ham
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