Summary

Ingredients

• 400 g spahetti, cooked, drained
• 30 leaves sage
• 100 g butter
• 6 egg yolks
• 125 ml cream
• 100 g parmesan or pecorino cheese, rated
• Salt and pepper, colorful, from the mill

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Instructions

1. Melt the butter with the sage leaves. Whip the egg yolks with the cream. Fold in the grated cheese. Mix the hot spaghetti with the sage butter in the pan. Pour the egg, cream and cheese mixture over it and fold in. Season with salt and pepper.
2. The sage leaves can also be eaten.