There is something inherently satisfying and indulgent about a creamy sauce, being vegetarian I miss out on being able to indulge myself in a Carbonara what with the bacon and all. What happens in my own home is very different I can fill my tummy full of cream and egg until I have to be rolled to bed and I don’t have to add bacon lardons for flavour. Of course for those die hards amongst you if you fancy chucking a little bacon into this recipe I will not judge.
To make this dish extra indulgent I sat on the sofa ate it out a giant bowl, (hard to see from the photograph but they are huge), and had a Mad Men marathon. Don’t fret I cut through the cream with a very healthy red wine.
This recipe serves four, although as I mentioned before I was greedy and ate half of it!
you will need;
4tbsp crème fraîche
2 egg yolks
1/2 tsp dried oregano
1/2tsp dried parsley
1/2 tsp minced garlic
400g dried spaghetti
salt and pepper
dash of olive oil
- Begin by separating your eggs, you can always freeze egg whites for another recipe so that they do not go to waste. Lightly whisk with a fork the egg yolks and crème fraîche together until well combined. Set this bowl aside.
- Boil a pan of water with a little salt and olive oil in ready for your spaghetti.
- Finely slice the shallots and fry in the butter. Meanwhile slice the mushrooms and using a vegetable peeler slice the courgettes into ribbons.
- Once the shallots are soft and have begun to turn a pale golden colour add the mushrooms, courgettes, herbs and garlic. Season and fry on a medium heat.
- Drain your cooked spaghetti and add to the pan of vegetables. Mix well.
- Turn the heat down as low as it will go and pour in the crème fraîche and egg yolk mixture and stir.
- Serve hot.