Description
Goldgelbe Spaghetti in samtiger Tomaten-Sahnesauce, gekrönt von schmelzendem Mozzarella. Frischer Basilikum und Knoblauch verströmen mediterranes Aroma, während cremige Eigelb das Gericht luxuriös verfeinern.
Ingredients
Scale
- 300 g Spaghetti
- 1 ball Mozzarella (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 the ingredients: Cut the mozzarella into cubes about 1 centimeter in size. Finely chop the basil leaves and peel and mince the garlic cloves. Set these aside for later use.
- Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the minced garlic and sauté gently, stirring frequently, until the garlic becomes fragrant and starts to take on a light golden color. Be careful not to let the garlic burn.
- Add the chopped tomatoes (with their juices) to the pot. Increase the heat to medium-high and cook the mixture, stirring occasionally, until most of the liquid has evaporated. You want the sauce to thicken so it coats the back of a spoon. This should take about 10–15 minutes.
- While the sauce is reducing, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually 8–10 minutes. Once cooked, drain the pasta, but do not rinse it. Make sure the spaghetti remains hot and slightly wet.
- Immediately transfer the hot, drained spaghetti into the pot with the thickened tomato sauce. Toss well to coat the pasta evenly with the sauce.
- Remove the pot from the heat. Quickly add the egg yolks, mozzarella cubes, and chopped basil to the spaghetti and sauce. Pour in the cream. Season generously with salt, pepper, and a pinch of oregano.
- Toss everything thoroughly so that the egg yolks and cream create a silky sauce and the mozzarella cubes begin to melt and become stretchy. Continue mixing until the cheese is just melted but not completely dissolved, and the sauce is smooth and creamy.
- Serve the spaghetti immediately while hot, garnished with a few fresh basil leaves and an extra sprinkle of oregano if desired.
Notes
For best results, use high-quality mozzarella and fresh basil. Serve the dish immediately so the mozzarella is perfectly melty and stretchy. You can add a pinch of chili flakes for a little heat, or finish with freshly grated Parmesan if desired.
- 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
