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Breton spaghetti

Breton spaghetti

4Peoples

Easy

5 mn +5 à 10 mn of cooking time

Ingredients

1 tin of Hénaff Pâté 260g
400g of spaghetti
Double cream
1 egg yolk
Parmesan
ground pepper
Basil

Preparation

Cut the Hénaff Pâté into pieces
Cook and drain the spaghetti
Mix with egg yolk
Sprinkle with Parmesan
Add the pieces of Hénaff Pâté
Decorate the centre of the preparation with a spoonful of double cream and a few grains of pepper
Serve on the plate, decorated with a few basil leaves

Product used

Henaff Pork Pâté

Tip

Pour cuisiner le Pâté Hénaff, utilisez des boites « jeunes » : au moins deux ans avant la date mentionnée sur le flanc de la boite.

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