Bandnudeln in Porree-Meerrettich-Rahm

salt, pepper, 400 g leeks, 50 g white bread or toast, 1 tbsp butter, 125 g diced ham, 1 tbsp oil, 400 g tagliatelle, 1 tbsp flour, 150 g whipped cream, 3-4 tbsp horseradish

For the noodles boil 3-4 l salt water (1 tsp salt per liter). Clean the leeks, wash and cut into rings. Coarsely crumble the bread.
Heat the butter in a frying pan, fry the breadcrumbs and ham cubes. Heat the oil in the pan. Pour leeks and saute for about 2 minutes.
Place the noodles in the boiling salt water and cook according to the pack instructions.

Sprinkle the leeks with flour, sweat, and whisk the cream and 1/4 l of water. Boil and simmer for about 5 minutes. Add the horseradish. Season with salt and pepper.
Drain the pasta and mix with the sauce. Serve with the ham and bread crumbs mix.