Desti's Spaghetti Wasabonara

Ingredients for 2 servings:

• 250g spaghetti
• 2 cloves garlic
• 100 g peas (wasabi peas)
• 200 ml whole milk or low-fat milk
• 2 egg yolks
• 40 g whipped cream
• Salt
• pepper
• e.g. chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Spaghetti Carbonara style with wasabi peas!

Cook the spaghetti al dente in plenty of salted water according to the package instructions. Peel and finely chop the garlic cloves. Brown them in a pan with a little oil. Turn off the heat and pour the milk into the pan with the garlic. Season with salt and pepper; if desired, use a little chicken stock instead of the salt. Add half of the wasabi peas and reduce the sauce slightly with the heat off. Crush the other half of the wasabi peas until crumbly; a good blender or food processor can also help here. Whisk the egg yolk with the cream. Once the pasta is cooked, drain the pasta, reserving some of the pasta water in case the milk base of the sauce has thickened too much and you want to add more liquid. Immediately add it to the milk sauce in the pan. Mix everything well, then add both the egg and cream mixture and the crushed wasabi peas to the pan and mix thoroughly again. Now sprinkle with chives if desired and season again with the spices if desired. The egg and cream mixture gives the sauce a thickening effect, and the breadcrumbs give it a light “Parmesan flavor.” If you like, you can also take this a step further, making it carbonara or alla panna, and top the spaghetti with crispy fried onions and ham. If you prefer the peas a bit crunchier, the breading will be a bit softer, so you should add the wasabi peas later. The spiciness can, of course, be adjusted to your liking by adding more wasabi.