Serves 2
200g/7oz spaghetti
1 Quorn chicken-style fillet
1tbsp olive oil
1tbsp double cream (or milk)
3 medium free range egg yolks
2tbsp parmesan cheese, very finely grated, plus extra to garnish
salt and pepper
½ tomato, deseeded and finely diced.
Cook the spaghetti in boiling salted water until just tender, then drain.
Meanwhile, heat the olive oil in a small pan and add the quorn fillet. Cook both sides for about 5-6 minutes. Slice into small pieces.
In a large mixing bowl, mix the egg yolks with the cheese and cream (or milk) and season to taste.
Add the prepared spaghetti and place in serving bowl.
Stir in the cooked quorn fillet and the diced tomato.
Garnish with extra parmesan.
