Spaghetti with tuna cream sauce

Ingredients for 4 servings:

• 500 g spaghetti or linguine
• salt water
• 2 cans of tuna
• 1 bunch parsley, flat
• 1 tbsp olive oil
• 300 ml cream
• 4 tbsp, heaped Parmesan
• 2 cloves garlic
• 4 egg yolks
• 12 cherry tomatoes
• 1 tsp nutmeg
• Salt and pepper, black from the mill
• 2 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the spaghetti or linguine in salted water according to the package instructions until al dente, drain, and set aside. Finely chop the parsley and garlic. Drain the tuna and roughly tear it into small pieces. Halve or quarter the tomatoes, depending on your preference. Mix everything together. Heat the olive oil and 1 tablespoon of butter in a large saucepan. Lightly fry the tuna mix over medium heat and heat through, stirring occasionally. Meanwhile, whisk the egg yolks with the cream, stir in the Parmesan and nutmeg. Melt the rest of the butter and add it to the egg mixture. Then add the cooked pasta to the tuna and mix well. Now stir in the egg and Parmesan mixture. Heat everything again and mix well, season with salt and pepper. Tip: If you like it spicier, you can also fry 1-2 finely chopped chilies. Serve with a light salad with a vinegar/oil or cream dressing.