Creamy Zucchini Noodles

Ingredients

• 3 cloves garlic
• 30 g Parmesan cheese (1 piece)
• 6 scallions
• 500 g zucchini (2 zucchini)
• 400 g penne
• Salt
• 2 tbsp olive oil
• 4 very fresh egg yolks (M)
• 40 g crème fraîche (15% fat; 2 tbsp)
• Pepper

Instructions

1. 1.

   Peel and finely chop the garlic. Grate the Parmesan cheese finely.

2. 2.

   Clean, wash, and finely slice the scallions. Clean, wash, and thinly slice the zucchini.

3. 3.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

4. 4.

   Meanwhile, heat the oil in a large non-stick pan. Add the garlic, zucchini, and onions and sauté over medium heat for 4-5 minutes, stirring occasionally, until softened.

5. 5.

   Separate the eggs and put the yolks in a bowl (use the egg whites for another recipe). Add crème fraîche, salt, pepper, and whisk until smooth.

6. 6.

   Drain the pasta in a sieve, reserving 50 ml of pasta water, stir into the yolk mixture and pour over the zucchini slices. Cook for 1-2 minutes longer.

7. 7.

   Place the pasta and vegetables in a bowl and mix well. Sprinkle with Parmesan cheese and serve.