Spaghetti with Ham and Pea Cream Sauce
For the sauce: Peel the onion and dice. Rinse the peppers, remove the seeds and dice. Dice the ham. Melt the butter in a large saucepan and sauté the peas, onion, pepper and ham. Add the white wine and bring to a boil. Add the cream, reduce the heat and simmer for about 10 minutes. Add the crumbled cheese, season with salt, pepper and nutmeg and stir until combined. Garnish with thyme.
Meanwhile, for the pasta: Cook the spaghetti in boiling salted water until al dente. Drain.
Serve the spaghetti with the ham and pea cream sauce.