100 ml Meggle Creme Patisserie Unsweetend
150 g spaghetti
50 g prosciutto (alternative Bresaola)
50 g bacon
10 ml olive oil
25 g onion
10 g garlic
5 g fresh parsley
1 egg yolk
Cook the pasta in salted water until al dente.
Sauté the onion and garlic in olive oil, then add small cubes of bacon and prosciutto (alternatively use Breasola, or other suitable ingredience), sauté to combine and then remove the pan from the heat.
Add Meggle Creme Patisserie, egg yolks to pan and stir all together.
Sprinkle parsley into the thickened sauce and then toss with pasta to coat well.