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Nadine Abensur's spaghetti with eggs, sage and onions
This recipe works much better with dried rather that fresh pasta. Because you need to stir the pasta to thicken the egg, I find that fresh begins to go a little pasty. Dried gives you time while the pasta is cooking to fry the onion and sage leaves and to have very sumptuous pasta dish in 15 minutes.
Serves 2
300g spaghetti
4 large free-range eggs
4 tbsp double cream
sea salt and freshly ground black pepper
6 tbsp light olive oil
half a large onion, sliced into thin half moons
small handful of sage leaves
1 lemon, cut into wedges
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
- Meanwhile, beat the eggs with the cream and season with salt and pepper to taste. Place two serving bowls in a medium hot oven.
- Heat the olive oil in a small frying pan. Add the onion and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper; keep the oil hot.
- When the pasta is cooked, drain it and return it to its still hot saucepan. Immediately pour on the egg mixture and stir gently on a very low heat until the egg and cream thickens. Remove it from the heat, giving it one last large-stoked stir while you quickly (a matter of seconds) fry the sage leaves in the pan you fried the onion in.
- Immediately transfer the pasta to the warmed bowls and top with the crispy fried onion and sage leaves. Serve the lemon wedges on the side. A green salad with an astringent dressing and maybe some cornichons goes well with this.
Recipe from Cranks Fast Foodby Nadine Abensur (Cassell & Co, £18.99)
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