Ingredients:
500 g dried pappardelle pasta or 500 g other long pasta
50 g butter
2 shallots, diced
5 garlic cloves, chopped
150 ml white wine
300 ml chicken stock or 300 ml vegetable stock
1 tablespoon mustard
1 tablespoon double cream
4 egg yolks
150 g parmesan cheese, freshly grated
1 tablespoon flat leaf parsley, leaves only chopped
10 large spinach leaves, julianned
salt
pepper
Directions:
Cook pappardelle until al dente. Drain and reserve.
Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
Add the egg yolks, spinach, parmesan and parsley and mix.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.