Spaghetti with Mushroom Sauce

Make spaghetti al dente according to package directions. Cut bacon into cubes, peel and finely chop garlic and shallot. Clean and rinse the zucchini and cut into cubes. Clean mushrooms and cut into slices.

Fry bacon in hot oil. Add garlic, shallots and zucchini cubes and mushroom slices and sauté. Add milk and whipping cream and bring to a boil. Add cream cheese to the sauce and stir until it melts. Mix the egg yolks with a teaspoon of sauce and then add to the hot, no longer boiling sauce. Season to taste with salt and freshly ground pepper. Mix the spaghetti well with the mushroom sauce.

Tip: Sprinkle with basil leaves and bring to the table on the spot.

Our tip: Use bacon with a subtle smoky note!

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