Spaghetti Carbonara
Spaghetti with a creamy QimiQ Classic sauce, cured ham, mushrooms and egg yolk, finished with parsley and grated parmesan. Yields 4 portions.
Ingredients
| 250 g | QimiQ Classic, unchilled | |
| 400 g | Spaghetti | |
| 20 ml | Olive oil | |
| 150 g | Cured ham, cut into strips | |
| 250 g | Mushrooms, finely sliced | |
| 2 tbsp | 30 ml | Sunflower oil |
| 60 ml | Clear vegetable stock | |
| 1 | Egg yolk(s) | |
| — | Salt and pepper | |
| 1 tbsp | 15 ml | Parsley, finely chopped |
| 60 g | Parmesan, grated |
Instructions
- Cook the spaghetti al dente in salted 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 spaghetti with the sauce and sprinkle with grated parmesan.