Spaghetti Carbonara

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Ingredients for 4 portions
  • 200 g QimiQ Cream Base
  • 400 g Spaghetti
  • 1 tbsp Olive oil
  • 150 g Cured ham, cut into strips
  • 250 g Mushrooms, finely sliced [émincé PF]
  • 2 tbsp Sunflower oil
  • 100 ml Clear vegetable stock
  • 1 Egg yolk(s)
  • Salt and pepper
  • 1 tbsp Flat-leaf parsley, finely chopped
  • 40 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, bring to the boil and remove from the heat.
3.
Stir in the QimiQ Sauce Base and egg yolk and mix well. Season to taste and finish with the parsley.
4.
Serve the spagetti with the sauce and sprinkle with grated parmesan.