Summary

Ingredients

• 700 g spahetti
• 200 g sheep cheese
• 150 g cream
• 200 g ham or pork belly
• 1 bowl mushrooms
• 7 cloves garlic
• salt and pepper
• garlic
• Sunflower oil
• Parsley, for decoration

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. Meanwhile, cut the mushrooms, ham or pork belly and sheep`s cheese into small cubes or slices. Finely chop the garlic.
3. Heat some sunflower oil in a pan. Fry the mushrooms in it until crispy, remove and set aside. Add a little more sunflower oil to the pan and fry the ham until crispy over high heat. Add the garlic and fry briefly so that it doesn`t burn. Add the sheep`s cheese when it is partially melted, quickly add the cream and turn off the stove. The cream will briefly boil due to the residual heat and the rest of the sheep`s cheese will melt. Season the sauce to taste, add seasoning if necessary and mix the hot, sieved spaghetti with the sauce in the pan.
4. Arrange the spaghetti on a plate, sprinkle with the crispy fried mushrooms and garnish with parsley.