Spaghetti with herb carbonara

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Ingredients for 4 Portions

125 g strong Emmentaler AOP
50 g cress
1 bunch parsley
1 bunch chive
1 bunch basil
1.5 dl single cream
3 eggs
1 garlic clove
Salt, pepper
500 g spaghetti
125 g diced ham

Star of the dish
Gotthelf Slow Food


Finely grate the Emmentaler AOP. Finely chop the cress and herbs. Put the single cream, eggs, herbs and a little more than half of the Emmentaler AOP in a tall mixing beaker. Crush the garlic. Puree everything with a handheld stick blender. Season with salt and pepper.

Cook the spaghetti in boiling salted water until it is ‘al dente’, drain and place back in the pan. Add the diced ham and creamy sauce and mix together well over a low heat for about 2-3 minutes until the sauce become creamy.

Serve the spaghetti with the rest of the Emmentaler AOP.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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