Spaghetti with Eggy Herb Sauce
This is sort of like spaghetti carbonara, only not. There's no bacon (or pancetta); instead there are cream and herbs. I doubt it's any less rich unfortunately, but it is very, very tasty. And it's pasta, so the call goes out to Presto-Pasta Nights at Once Upon a Feast.
Welsh onions, by the way, are like chives in that they are about the first edible things up in the garden. They taste like any other green onion, pretty much, but they are perennials. I've never seen them for sale as plants, and the seeds were sold with ornamental purposes in mind. I don't think they are terribly fast to get to a harvestable size, which is I guess why no-one sells them. But it's great to have a few plants in the garden for early green onion uses. They take up practically no room, and have charming round white flowers, so they can very well be stuck in a flower or herb bed.
2 to 4 servings
20 minutes - 10 minutes prep time
250 grams (1/2 pound) spaghetti or linguini
3 extra-large eggs
1/3 cup cream
1/2 teaspoon sea salt
1 teaspoon black peppercorns, crushed
a good large handful mixed herbs
- chives, welsh onions, dill or fennel, mint or basil, and parsley
1 cup grated extra-old cheddar cheese, plus a little more to sprinkle on top
Put a large pot of salted water on to boil for the spaghetti. When it boils, add the spaghetti and cook until tender, stirring occasionally.
Meanwhile, beat the eggs with the cream. Beat in the sea salt and pepper. Clean and finely mince your herbs. I used a good bit of chives and welsh onions, with a little fennel, mint and basil. I would have liked to use parsley but I didn't have any. When your herbs are minced, beat them into the eggs.
Grate the cheese and set it aside.
When the spaghetti is done, drain it quickly and return it to the pot at once. Add the egg and herb mixture, tossing the spaghetti to coat it throughout with the mixture. Keep tossing until the sauce thickens and coats the spaghetti. Toss in the cheese. Serve at once, with a little extra grated cheese on top if you like.
Welsh onions, by the way, are like chives in that they are about the first edible things up in the garden. They taste like any other green onion, pretty much, but they are perennials. I've never seen them for sale as plants, and the seeds were sold with ornamental purposes in mind. I don't think they are terribly fast to get to a harvestable size, which is I guess why no-one sells them. But it's great to have a few plants in the garden for early green onion uses. They take up practically no room, and have charming round white flowers, so they can very well be stuck in a flower or herb bed.
2 to 4 servings
20 minutes - 10 minutes prep time
250 grams (1/2 pound) spaghetti or linguini
3 extra-large eggs
1/3 cup cream
1/2 teaspoon sea salt
1 teaspoon black peppercorns, crushed
a good large handful mixed herbs
- chives, welsh onions, dill or fennel, mint or basil, and parsley
1 cup grated extra-old cheddar cheese, plus a little more to sprinkle on top
Put a large pot of salted water on to boil for the spaghetti. When it boils, add the spaghetti and cook until tender, stirring occasionally.
Meanwhile, beat the eggs with the cream. Beat in the sea salt and pepper. Clean and finely mince your herbs. I used a good bit of chives and welsh onions, with a little fennel, mint and basil. I would have liked to use parsley but I didn't have any. When your herbs are minced, beat them into the eggs.
Grate the cheese and set it aside.
When the spaghetti is done, drain it quickly and return it to the pot at once. Add the egg and herb mixture, tossing the spaghetti to coat it throughout with the mixture. Keep tossing until the sauce thickens and coats the spaghetti. Toss in the cheese. Serve at once, with a little extra grated cheese on top if you like.
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