Serves 4
100g dry pasta per person (fettuccine or spaghetti)
1 packet of baby marrows
2 or 3 cloves of garlic
150ml cream
1Tbs dijon mustard
1 egg yolk
This recipe is quite quick so the first thing to do is bring a large pan of water to the boil for your pasta. I usually make this recipe with fettuccine or spaghetti.
Wash and finely slice the baby marrows. I like to cut them in eighths lengthways, but however you prefer is fine. Throw them into a hot pan with a good glug of olive oil. Toss them over every now and again until they're nicely browned. Add your finely chopped garlic and toss for a few minutes. Turn down the heat and add the mustard and cream. Simmar for a few minutes.
Toss your sauce into a pot of cooked pasta (you may want to add a little more olive oil). While its still hot separate an egg and throw in the yolk. The heat will cook it just enough to leave you with a beautiful rich glaze to your sauce.
Add plenty of black pepper and parmesan and enjoy.
