Spaghetti with chanterelles and diced ham

Ingredients

Directions

1. 1

   Peel the garlic and chop coarsely. Put egg, mustard and garlic into a high mixing bowl and puree until creamy with a blender. Slowly pour 100 ml of oil into a fine jet, while slowly pulling the hand blender up again and again. Allow the cream to run in. Season strongly with salt and pepper, put aioli aside

2. 2

   Peel and finely chop the onion. Clean, wash and drain the chanterelles well. Wash the thyme, shake dry and pluck the leaves from the stems

3. 3

   Prepare the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench briefly and drain well. In the meantime, skip the ham in a large pan without fat, add the onion shortly before the end of the frying time, fry briefly, remove

4. 4

   Add 2 tablespoons of oil and butter to the pan, heat up. Add the chanterelles and fry while turning. Add thyme, up to 1 teaspoon to garnish, season with salt and pepper. Add noodles and bacon-onion mixture and mix well, heat everything briefly. Pour aioli over it, mix in. Arrange on plates garnished with remaining thyme