Spaghetti Carbonara style with green spelt

Ingredients for 3 servings:

• 500g spaghetti
• 150 g green spelt
• 200 ml water
• 1 tsp, leveled salt
• 2 m.-large onion(s), red
• 2 cloves garlic
• 100 g butter or margarine
• 2 tbsp olive oil
• 250 g mushrooms
• 250 ml oat cream (oat cream cuisine)
• 3 eggs
• 1 tsp salt
• ½ tsp curry powder
• ½ tsp pepper
• ½ tsp thyme
• ½ tsp rosemary
• ¼ tsp cinnamon powder
• Parsley
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Grind the green spelt so that each grain is roughly split in two. Bring to a boil in a pan with the water and a level teaspoon of salt over high heat, stirring frequently. Cut one onion into half rings and one into cubes. Finely chop the garlic. Cook the spaghetti according to the package instructions. When the green spelt has thickened, add the butter or margarine and the onion half rings to the pan, mix with the green spelt, and fry. When the onions are translucent, sauté the diced onions with honey and olive oil in a free area at the front of the pan. Then add the garlic and mushrooms, stir everything together, and continue roasting over medium heat. Be careful not to burn, and adjust the heat accordingly! Separate the eggs, reserving the yolks in half an eggshell. In a bowl, mix the egg whites with the oat cream and the spices. A mixture of Mediterranean spices tastes particularly good here. Drain the spaghetti, return it to the pot, and fold in the green spelt and vegetable mixture. Then divide the spaghetti between plates, mix with the egg white and cream, and place half an eggshell with the yolk in the center of each plate. Garnish with some parsley and basil. Mix the egg yolk with the hot pasta before serving.