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Spaghetti with cream and herb sauce

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Ingredients for 4 servings:

  • 400g spaghetti
  • 1 shallot(s), finely diced
  • 2 tbsp olive oil
  • 200 ml cream
  • 125 g crème fraîche
  • 100 g mixed herbs (basil, parsley, chives, etc.)
  • 4 egg yolks
  • 4 tbsp Parmesan, freshly grated
  • Salt and pepper, freshly ground
  • lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the spaghetti al dente, drain well, and set aside. Meanwhile, fry the diced shallots in hot oil, pour in the cream, stir in the crème fraîche, and let it reduce slightly. Set aside a few herb stalks and roughly chop the rest. Stir the chopped herbs into the sauce and purée everything finely. Stir in the egg yolk and grated cheese. Season with salt, pepper, and lemon juice. Do not boil any further! Serve the pasta with the sauce and a small herb sprig.

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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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