Spaghetti with Zucchini in Cream Sauce

Ingredients

• 2 Zucchini
• 1 handful thyme
• 500 g spaghetti
• Salt
• 4 egg yolks
• 150 ml Heavy Cream
• pepper (ground)
• nutmeg
• 1 Garlic clove
• 1 tbsp Olive Oil
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash the zucchini, trim the ends, cut lengthwise in half and slice diagonally into long strips. Rinse the thyme, shake dry and pluck the leaves.

2. 2.

   Cook the spaghetti in salted water al dente.

3. 3.

   Whisk the egg yolks with the cream in a bowl. Season with salt, pepper and nutmeg and beat well.

4. 4.

   Peel the garlic and finely dice it. In a hot pan with oil, quickly sear the zucchini over high heat, seasoning with salt and pepper. Add the garlic, sauté briefly and toss in the drained pasta. Turn off the stove and fold in the egg‑cream mixture, thyme and Parmesan. Plate immediately and serve.