Description
Sämige Spaghetti in cremiger Tomaten-Sahnesauce, durchzogen von schmelzendem Mozzarella. Frischer Basilikum, goldener Knoblauch und feines Olivenöl vollenden das Gericht zu einem aromatischen, zart-faserigen Genuss.
Ingredients
Scale
- 300 g Spaghetti
- 1 Mozzarella ball (from buffalo or cow’s milk)
- 1 can chopped tomatoes
- 220 ml cream
- 2 egg yolks
- 1 small bunch basil
- 2 cloves garlic
- 4 tablespoons olive oil
- Salt
- Pepper
- Oregano
Instructions
- Begin by preparing all the ingredients. Cut the mozzarella into cubes, each about 1 centimeter in size. Wash the basil, pat it dry, and finely chop the leaves. Peel the garlic cloves and finely chop or mince them as well.
- Heat the olive oil in a large saucepan or deep skillet over medium heat. Once the oil is hot, add the chopped garlic and gently sauté it, stirring constantly, until it becomes fragrant and just starts to turn a light golden brown. Be careful not to let the garlic burn.
- Add the chopped tomatoes to the saucepan with the garlic. Increase the heat to medium-high and let the tomatoes cook, stirring occasionally, until almost all of the liquid has evaporated and the sauce has thickened. This should take about 8 to 10 minutes. The result should be a rich, chunky tomato sauce.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Once the pasta is cooked, drain it, but do not rinse. Immediately add the hot, slightly wet spaghetti directly into the thickened tomato sauce in the saucepan.
- Reduce the heat to low. Mix the spaghetti thoroughly with the tomato sauce, ensuring that all of the noodles are coated evenly.
- Remove the saucepan from the heat. Add the egg yolks, mozzarella cubes, and chopped basil to the spaghetti and sauce. Season the mixture generously with salt, freshly ground black pepper, and a pinch of oregano. Pour in the cream as well.
- Using tongs or two large forks, toss all the ingredients together thoroughly. The residual heat from the pasta and the sauce will gently cook the egg yolks and start to melt the mozzarella cubes, creating a creamy, cheesy coating on the noodles. Continue mixing until the mozzarella is soft and starting to melt into strings, but not fully dissolved.
- Taste the pasta and adjust the seasoning with more salt, pepper, or oregano if needed. Serve the mozzarella-spaghetti immediately while hot, optionally garnishing with additional fresh basil leaves and a drizzle of olive oil.
Notes
For best results, use high-quality mozzarella, preferably buffalo mozzarella for a richer flavor. Serve the dish immediately after mixing, as the mozzarella is best enjoyed while it is soft and stringy. You can add a pinch of chili flakes for a bit of heat or use whole-wheat pasta for a healthier option.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg