Ingredients
For 4 portions
250g
QimiQ Classic, room temperature
400g
Spaghetti
20ml
Olive oil
150g
Cured ham, cut into strips
250g
Mushrooms, finely sliced
2tbsp
Sunflower oil
60ml
Clear vegetable stock
1
Egg yolk(s)
Salt and pepper
1tbsp
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.
- Whisk QimiQ Classic smooth. Add the egg yolk, mix well and add to the ham sauce. Do not allow to boil.
- Season to taste and finish with parsley.
- Serve the spagetti with the sauce and sprinkle with grated parmesan.
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