Saute the Onion (1 tablespoon) into the Extra-Virgin Olive Oil (1 teaspoon) until soft.
Add the Ham (60 gram) and cook on medium for 2-3 minutes.
Pour in the Cream (1/4 cup), season with Salt and Pepper (to taste). Add some Fresh Parsley (to taste) and set aside.
In a bowl beat up the Free Range Egg (1) with Parmesan Cheese (1 tablespoon), a pinch of salt and some ground pepper.
Remove the Konjac Noodles (200 gram) from their bag and rinse them under running water.
Add them to the ham and cream sauce, stirring well on medium heat until they are all nice and coated. Remove from the heat, pour in the beaten egg, stirring fast.
Serve immediately. Enjoy!