Spaghetti with vegetable and cheese sauce

Ingredients for 4 servings:

• 500 g pasta (spaghetti)
• 100 g bacon, lean streaky
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 1 zucchini
• 150 g mushrooms
• 150 ml milk
• 150 ml cream
• 1 cup cream cheese (150 g)
• 1 egg yolk
• 1 tbsp olive oil
• Salt
• pepper
• ½ bunch basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook spaghetti in plenty of boiling salted water according to the package instructions until al dente. Dice the bacon, peel the garlic and onion, and chop finely. Clean and wash the zucchini and cut into small cubes. Clean and slice the mushrooms. Fry the bacon in hot olive oil. Add the diced garlic and onion, zucchini, and mushrooms and sauté. Pour in the milk and cream and bring everything to a boil. Add the Bresso cream cheese to the vegetable sauce and melt while stirring. Whisk the egg yolk with a little of the sauce and add to the hot, but no longer boiling, vegetable sauce. Season with salt and pepper. Drain the spaghetti, let it drain well, and toss with the vegetable and cheese sauce. Serve sprinkled with basil leaves.