Spaghetti with mozzarella sauce

Ingredients for 2 servings:

• 250 g pasta (spaghetti)
• 1 ball(s) of mozzarella made from buffalo or cow’s milk
• 1 can/n tomatoes, chunky
• 1 small bunch of basil
• 2 cloves garlic
• 3 tbsp oil (olive oil)
• salt and pepper
• 1 cream
• 2 eggs, including the yolk
• oregano

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the mozzarella into centimeter-sized cubes. Chop the basil and garlic. Heat the oil in a pan and lightly fry the garlic. When it starts to brown, add the diced tomatoes and melt over high heat. This should evaporate almost all of the liquid to create a thick sauce. Cook the pasta in salted water, drain, and add it to the sauce while still hot and dripping wet. Mix. Remove the pan from the heat, stir in the egg yolks, the mozzarella cubes, and the basil, and season with salt, pepper, and oregano. Stir in the cup of cream. When you turn it over, not only should everything mix well, but the cheese cubes should also melt.