From the ham, cut the fat rim together with the pork rind into small pieces and dice very finely. Cut the ham slices themselves into spots of about 1 cm.
Dice the onion, pluck and chop the parsley. Melt the butter and render the ham fat in it. Add the onion and half of the parsley. Sauté very gently so that nothing browns.
When the onion is soft, pour the wine and cook it by half. Mix in crème fraîche, season carefully with salt, season boldly with pepper. Simmer until a nice consistency is reached.
Pull the saucepan off the heat and stir the ham into the sauce – don’t do more or it will get tough. Finally, stir in the remaining parsley. Make the pasta al dente and mix it with the ham sauce while it is still wet.
Tip: It’s best to use your favorite ham – then your dish will taste twice as good!
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