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Zucchini spaghetti sauce

  • 4 People
  • 30 minutes
  • Easy
Paquet de Spaghetti longs aux oeufs frais Lustucru 250g

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Classics

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Quick cook

Spaghetti

INGREDIENTS

  • 300g Lustucru spaghetti

  • 400g zucchini

  • 2 spring onions

  • 30cl liquid whole cream

  • 100g Corsican ewe's milk cheese (Tomme de brebis Corse)

  • 4 egg yolks

  • 1 cooked ham hock

  • ½ bunch fresh basil

  • Salt and pepper

  • 1/2 vegetable bouillon cube

  • 2 teaspoons yellow curry powder

  • Olive oil

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Spaghetti sauce aux courgettes

PREPARATION

Preparation: 10 min Cooking: 20 min

  1. Finely slice the spring onions.

  2. Wash and cut the zucchini into small cubes. Sauté the zucchini with the onions and curry in a pan with 2 tablespoons of olive oil for 10 minutes.

  3. Bring a large pot of salted water to a boil.

  4. Cook the pasta according to package directions.

  5. Meanwhile, cut the ham hock into small cubes.

  6. Blend the vegetables with the crème fraîche, basil, bouillon cube, salt, and pepper.

  7. Grate the tomme cheese and add to the sauce.

  8. Pour this creamy preparation with the ham hock cubes into a small saucepan and heat gently over low heat.

  9. Drain the spaghetti, serve in shallow bowls with the zucchini cream in the center and an egg yolk in the middle, like a carbonara.

  10. Enjoy without delay.