- 500 grams spaghetti
- 30 ml olive oil
- 250 grams lean hedgehog
- 1 medium onion; chopped
- 125 ml water
- 60 ml parmesan cheese; grated
Chop hedgehog into small chunks.
Beat eggs and cream together in a bowl. Add half the parmesan cheese.
Put pasta in boiling water.
Put onions and hedgehog chunks in pan with olive oil on medium heat until onions are almost clear.
Add wine and reduce heat.
Drain pasta when cooked, combine it with egg, cream and cheese mix.
Add meat, onions and wine without draining fat and mix thoroughly.
Garnish with remaining parmesan. Serve immediately.
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