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Categories:Viewed: 81 - Published at: 9 years ago
Ingredients
- 1 medium egg
- 1 teaspoon dijon mustard
- 2 garlic cloves peeled and chopped
- 9/16 cup olive oil
- 8 tablespoons whipped cream
- 7/8 pound spaghetti
- 11/16 tablespoon butter
- 1 onion peeled and chopped
- 1 1/8 pounds chanterelle mushrooms wiped
- 3 1/2 ounces smoked ham finely cubed
- 10 sprigs fresh thyme roughly chopped
Method
- For garlic sauce, puree egg, mustard and garlic in a blender. With the machine running, gradually stream in 1/2 cup oil then add cream. Season and set aside.
- Cook spaghetti in boiling salted water according to package instructions. Drain.
- Meanwhile, heat remaining oil and butter in a large frying pan and sweat onions until translucent. Add mushrooms and saute over medium-high heat until tender and golden. Add ham and 1/2 the chopped thyme and cook for 1-2 mins. Season to taste. Toss with pasta and 1/2 the garlic sauce. Transfer to warmed serving plates then top with remaining garlic sauce. Garnish with thyme.
