INGREDIENTS

250 grams uncooked penne pasta
2 tbsp butter
¼ cup chopped onion
2 teaspoons minced garlic
½ cup chopped tomato
1 cup diced leftover Christmas ham
1 can, 370ml Angel KremQueso
1 egg yolk
To taste salt, and pepper
1 tbsp chopped parsley (optional)

PROCEDURE

1. Cook penne pasta according to package directions; drain and set aside.
2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
4. Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
5. Season with salt and pepper. Toss cooked penne pasta with sauce and sprinkle with parsley.