Spaghetti with coppa Ingredients: 1 bowl of - grated Emmental pepper salt parsley olive oil - 500 g of - spaghetti (or spaghettini) - 400 g of - sliced Italian coppa - 200 g of - garlic & fine herbs (Boursin type) - 25 cl of - light cream - 2- egg yolks.
Utensils： 1 Top 5 of the best colanders - 1 Set 3 frying pans best frying pans - 1 saucepan - pots and pans -
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
While the pasta water is boiling, cut the coppa into small pieces.
Phase 2
Oil a pan very lightly and fry in itCook the coppa with pepper and parsley until it almost burns.
Phase 3
Place the pan over low heat, and then add the cooking sauce and the light cream, as well as the egg yolks; stir harmoniously to homogenize everything.
Phase 4
The preparation will take on a brownish tint, this is normal: coppa is made with wine.
Phase 5
When the pasta is cooked and drained, place the pan over low heat, and add the cheese and the coppa/cream mixture, stirring vigorously.
Utensils： 1 Top 5 of the best colanders - 1 Set 3 frying pans best frying pans - 1 saucepan - pots and pans -
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
While the pasta water is boiling, cut the coppa into small pieces.
Phase 2
Oil a pan very lightly and fry in itCook the coppa with pepper and parsley until it almost burns.
Phase 3
Place the pan over low heat, and then add the cooking sauce and the light cream, as well as the egg yolks; stir harmoniously to homogenize everything.
Phase 4
The preparation will take on a brownish tint, this is normal: coppa is made with wine.
Phase 5
When the pasta is cooked and drained, place the pan over low heat, and add the cheese and the coppa/cream mixture, stirring vigorously.