Ingredients
1 pound fresh spirelli pasta or 13oz dried
2 teaspoons olive oil
10 ounces ham, cut into strips
1 can of artichoke hearts in water and sliced
3 eggs beaten with 1 tablespoon grated fresh parmesan cheese
Freshly ground black pepper
Preparation
cook spirelli in boiling water in a large saucepan following packet directions or until al dente. Drain, set aside and keep warm.
Heat oil in a frypan and cook ham and artichoke hearts for 1-2 minutes.
Add pasta and toss to combine. Remove from heat and quickly stir in egg mixture. Season to taste with black pepper. Serve as soon as the eggs start to stick to spirelli. This will only take a few seconds.
