Since I love Chinese cuisine and enjoy mixing fragrances and flavors, I decided to prepare Cantonese Style Penne Rigate, made the same way as rice but with pasta. We liked it a lot.

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 2 servings
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

6 oz penne rigate
3.5 oz cooked ham
1.75 oz frozen peas
2 eggs
1 tsp chives
2 pinches fine salt
1 tbsp Parmigiano Reggiano DOP (grated, level)
1 oz onion
1 tsp coarse salt
to taste soy sauce
to taste olive oil

Preparation

Put about half a liter of water in a pot, pour in the frozen peas.
Cook for about 10 minutes, until they become tender.
Drain them and place them on a plate.
Meanwhile, put a pot of water on the stove, which you will use to cook the pasta.
In the meantime, beat the eggs, add the grated Parmesan, fine salt, and chives, continue to beat until the ingredients are well combined.
In a pan, add a bit of oil, pour in the egg mixture and stir, as if you were preparing scrambled eggs, breaking them up well.
Remove them from the pan and set aside.
Cut the slices of ham into squares about 0.4 inches on each side. Set them aside.
Salt the water, and once it boils, add the pasta.
Three minutes before the cooking time indicated on the package, drain the pasta, reserving some of the cooking water.
Peel and finely chop the onion. Sauté it in a large pan with a bit of oil.
Return the drained pasta to the pot off the heat, add the scrambled eggs, peas, ham, and a bit of soy sauce. Mix well to combine the ingredients.
Pour the seasoned pasta into the pan with the onion and sauté for one or two minutes.
If it seems too dry, add some of the reserved cooking water.