Spaghetti with herb carbonara

Finely grate the Emmentaler AOP. Finely chop the cress and herbs. Put the single cream, eggs, herbs and a little more than half of the Emmentaler AOP in a tall mixing beaker. Crush the garlic. Puree everything with a handheld stick blender. Season with salt and pepper.

Cook the spaghetti in boiling salted water until it is ‘al dente’, drain and place back in the pan. Add the diced ham and creamy sauce and mix together well over a low heat for about 2-3 minutes until the sauce become creamy.

Serve the spaghetti with the rest of the Emmentaler AOP.