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Spaghetti à la Bretonne

Spaghetti à la Bretonne

4

Easy

5 mn +5 à 10 mn cooking

Ingredients

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

Preparation

  1. Cut Pâté Hénaff into pieces
  2. Cook the spaghetti, then drain.
  3. Mix with egg yolk.
  4. Sprinkle with Parmesan cheese.
  5. Add the Pâté Hénaff pieces.
  6. Decorate the center of the preparation with a spoonful of crème fraîche and a few peppercorns.
  7. Serve on a plate, garnished 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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