Spaghetti Carbonara

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Ingredients for 4 portions
  • 250 g QimiQ Classic, unchilled
  • 400 g Spaghetti
  • 20 ml Olive oil
  • 150 g Cured ham, cut into strips
  • 250 g Mushrooms, finely sliced [émincé PF]
  • 2 tbsp Sunflower oil
  • 60 ml Clear vegetable stock
  • 1 Egg yolk(s)
  • Salt and pepper
  • 1 tbsp Flat-leaf parsley, finely chopped
  • 60 g Parmesan, grated
Method
1.
Cook the spaghetti al dente in salt water with the olive oil.
2.
For the sauce, fry the ham and mushrooms. Douse with the stock.
3.
Whisk QimiQ Classic smooth. Add the egg yolk, mix well and add to the ham sauce. Do not allow to boil.
4.
Season to taste and finish with parsley.
5.
Serve the spagetti with the sauce and sprinkle with grated parmesan.