Spaghetti Carbonara

Ingredients for 2 servings:

• 200 g pasta (spaghetti)
• 20 g butter
• 1 clove(s) garlic
• 100 ml cream
• 100 g Parmesan, freshly grated (alternatively Emmental)
• 2 eggs or egg yolks
• Vegetable broth (instant)
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in salted water until al dente, drain (do not rinse!). Heat the butter in a non-stick pan, briefly sauté the garlic, add the cream and half of the cheese, season with stock, salt, and pepper, and simmer for about 2 minutes while stirring. Whisk the eggs or egg yolks. Add the spaghetti to the sauce, add the eggs, and heat while stirring (the sauce should still be runny). Sprinkle with the remaining cheese while still hot. A meat-free alternative to spaghetti carbonara, but unoriginal (not only because of the lack of bacon/ham, but also because the sauce is cooked before the egg is added). Variations: Simmer leeks or salmon in the sauce.