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Breton spaghetti

Breton spaghetti

4

Easy

5 mn +5 à 10 mn cooking

Ingredients

  • 1 tin of Hénaff Pâté 260g
  • 400g of spaghetti
  • Double cream
  • 1 egg yolk
  • Parmesan cheese
  • ground pepper
  • Basil

Preparation

  1. Cut the Hénaff Pâté into pieces
  2. Cook and drain the spaghetti
  3. Mix with egg yolk
  4. Sprinkle with Parmesan
  5. Add the pieces of Hénaff Pâté
  6. Decorate the center of the preparation with a spoonful of double cream and a few grains of pepper
  7. Serve on the plate, decorated with a few basil leaves

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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