Spaghetti Hackonara

Ingredients for 4 servings:

• 1 bunch arugula
• 200 g radishes
• 2 tbsp balsamic vinegar, lighter
• some lemon juice
• 1 clove(s) garlic
• 400 g minced meat, mixed
• 400g spaghetti
• some salt and pepper, colored or black, from the mill
• 2 tbsp olive oil
• some paprika powder
• some chili flakes
• 2 egg yolks
• 100 g whipped cream
• 100 g hard cheese, Italian, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

With arugula and radish salad topping

Clean and wash the arugula, spin dry, and roughly chop. Clean and wash the radishes, then cut into thin wedges or slices. Peel and finely chop the garlic clove. Cook the spaghetti in plenty of boiling, lightly salted water according to the package instructions until al dente. Heat a large frying pan, roasting pan, or wok and fry the minced meat with 1 tablespoon of olive oil until crumbly. Add the chopped garlic and fry the minced meat for about 2 minutes, seasoning with a little salt, a few turns of mixed or black pepper from the mill, a little paprika, and a few chili flakes, if desired. Drain the al dente spaghetti and mix in. Mix the egg yolks with the whipped cream and 50g of freshly grated Italian hard cheese and immediately stir into the minced meat spaghetti, mixing everything well. Mix the coarsely chopped arugula with the radish wedges or slices, 1 tablespoon of olive oil, balsamic vinegar, a pinch of salt, a few grinds of mixed or black pepper, and a squeeze of lemon juice, if desired. Divide the spaghetti hackonara among plates, garnish with the arugula and radish salad, and sprinkle with the remaining freshly grated Italian hard cheese.