Composition / ingredients
Cooking method
- I like to put brisket or pancetta in the freezer for an hour or two to make it easier to cut. I don't have a slicer, I have to get out of it. Cut into small cubes.
- Meat can be cut large or small - it's up to you.
- Parmesan cheese.
- Separate the yolk from the protein and beat the yolk with a vechik.
- We cook spaghetti to the well-known and already tired al dente eyes). Let there be a hard part - it will disappear in the hot sauce.
- Fry the brisket for a couple of minutes, then add chopped garlic. Many "culinary Internet gurus" say that garlic is not needed. You see for yourself - HOW you taste better.
- Separately warm up the cream, let it cool slightly and mix with grated cheese. A little grind with a spoon. Add the yolks, mix.
- We throw the spaghetti into a colander and immediately return it to the still hot pan. We throw the brisket with garlic and cream cheese mixture. Close the lid and shake it several times. Or just mix it up. If everything is done correctly and quickly, there will be no lumps and the sauce will turn out homogeneous and positive.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken breast - 113 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
