This meal is super easy and made in less than 15 minutes. I add whatever vegetables there are in fridge to the pasta cooking in the last 3-4 minutes. Tonight’s was courgettes. This is an incredibly rich dish so you’ll only need relatively small portions. Low fat it is not!
For 4 people, 15 minutes and very easy
Pasta for 4, any sort, cooked following the instructions on the packet
Tablespoon of salted butter
2 cloves of garlic, thinly sliced
1 red chilli, thinly sliced (optional)
100ml of white wine (more if you fancy or none)
200ml of double cream
4 egg yolks
Heaped handful of grated cheddar – I’ve used cheddar here because it’s what most of us have in the house, Parmesan is authentic and Gruyere would turn this into a dinner party dish
Any fresh herbs like chives or parsley or basil, finely chopped
Get the pasta on, salt the water but do not add oil (where did that idea come from? It certainly wasn’t the Italians!)
Whilst the pasta is cooking:
Melt the butter
Add the garlic and chilli fry till soft
Add 100ml of white wine and reduce to half
Mix the yolks, cream and cheddar together
Take the pan off the heat and add the cream mix stirring all the time
Put back on very low heat and keep it moving till the cheese has melted
Drain the pasta and vegetables, add to the sauce and mix thoroughly
Add your herbs and serve
You can add almost anything to this dish to bulk it out. Chorizo would be delicious and fancy but equally you could make it on a Monday night and add in any leftover meat from the weekend. If you don’t eat meat then use vegetarian cheese and top up with more vegetables.
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.