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Warm spaghetti salad 'across the bed'

updated

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Ingredients for 6 servings:

  • 500g spaghetti
  • 400 g meat sausage (Lyoner)
  • 400 g cheese (medium-aged Gouda)
  • 1 small can of peas
  • 6 m.-sized eggs
  • 8 tbsp olive oil
  • 3 tbsp vinegar (white wine vinegar)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs hard. Rinse briefly, peel, and dice. Cut the Lyoner and Gouda cheese into strips. Drain the peas and let them drain. Cook the spaghetti al dente in plenty of salted water according to the package instructions, then set aside 4 tablespoons of the cooking water and drain the pasta. Mix the pasta water, white wine vinegar, and olive oil into an emulsion and season with salt and pepper. Place the sausage, cheese, and peas in a large bowl and fold in the hot spaghetti and warm eggs. Pour the emulsion over the top, mix well, season to taste, and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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