Ingredients
For 4 portions
250g
QimiQ Cream Base
500g
Spaghetti
1tbsp
Olive oil
100g
Cured ham, cut into strips
200ml
Clear vegetable stock
2
Egg yolk(s)
1pinch(es)
Salt and pepper
1tbsp
Flat-leaf parsley, finely chopped
60g
Parmesan, grated
Preparation
- Cook the spaghetti al dente in salt water with the olive oil.
- For the sauce, fry the ham and mushrooms. Douse with the stock, bring to the boil and remove from the heat.
- Stir in the QimiQ Sauce Base and egg yolk and mix well. Season to taste and finish with the parsley.
- Serve the spagetti with the sauce and sprinkle with grated parmesan.
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