This recipe took mere minutes to make. In fact as long as the packet of spaghetti takes to cook. (I always recommend buying spaghetti with a lengthy cooking time, around 11 minutes.) It’s a luxurious mid-week supper option.
Egg and Cress Spaghetti recipe
500g pack of good quality dried spaghetti (De Cecco for instance)
300ml tub of full fat creme fraiche
80g jar of red lumpfish roe or salmon roe
1 punnet of cress, snipped (Americans! a punnet is a small plastic tray)
100g of finely grated Vasterbottensost Swedish cheese (optional, makes this dish even richer)
Freshly ground pepper (white or black)
Prepare a large saucepan of boiling salty water over a high heat. Put the spaghetti in and cook for a minute less than the specified cooking time. Pasta continues to cook during the draining process.
As soon as the pasta is cooked, drain it, put in back in the still warm pan and tip in the full fat creme fraiche, mixing it (do this quickly while the pasta is very hot). Then add the roe, tossing the pasta in the sauce. Add the cheese if you desire.
Serve into bowls and sprinkle with the cress and the pepper.