Garlic-Tomato Butter Spaghetti with Ham & Cheese

Instructions

1. 1

   Salt a large pot of water generously. Bring to a rolling boil and cook spaghetti 1–2 minutes less than package time; reserve about 250 ml pasta water, drain the rest.

2. 2

   While pasta cooks: heat olive oil and butter in a large skillet over medium. Add diced onion if using and sweat until soft, 3–4 minutes. Add sliced garlic and red pepper flakes; cook until fragrant and just turning gold, 30–45 seconds.

3. 3

   Increase heat to medium-high. Add shredded ham and halved cherry tomatoes; toss and sear 1–2 minutes so tomatoes blister and ham picks up color.

4. 4

   Reduce heat to medium. Stir in tomato purée and 30–60 ml reserved pasta water to loosen; let it warm and integrate, 1 minute.

5. 5

   If using the egg yolk: whisk it with a tablespoon (15 ml) of pasta water, remove skillet from direct heat, then stir the yolk mixture into the sauce to create a silky emulsion. If not using egg, continue adding pasta water until sauce is glossy.

6. 6

   Add drained spaghetti to the skillet. Toss vigorously with tongs for 1–2 minutes, adding more pasta water as needed until sauce clings to the pasta and is silky. Stir in torn sliced cheese so it melts into the sauce; season with salt and plenty of black pepper.

7. 7

   Finish with a drizzle of olive oil or a small knob of butter and sprinkle herbs. Plate and serve immediately.