for 4 person

Parsley root strips

75 g	walnut kernels, coarsely chopped
4 tbsp	sunflower oil
60 g	parsley root (e.g. ProSpecieRara Halblange), peeled into thin strips using a peeler
1	garlic clove, squeezed
¼ tsp	salt

Pasta

500 g	pasta (e.g. pici)
	salted water, boiling
450 g	parsley root (e.g. ProSpecieRara Halblange), cut in slices of 3 mm

Sauce

3	fresh eggs
130 g	grated Sbrinz
¼ tsp	salt
a little	pepper
½ bunch	flat-leaf parsley, finely chopped

How it's done

Parsley root strips

Dry-roast the nuts in a non-stick frying pan, remove and set aside. Heat the oil in the same pan. Stir fry the parsley root and garlic for approx. 5 mins., remove, drain on kitchen paper, season with salt.

Pasta

Cook the pici in salted water for approx. 10 mins., add the parsley root and cook for approx. 13 mins. until it is soft and the pasta is al dente. Set aside 250 ml of the cooking water, drain the pici and parsley root.

Sauce

Mix the eggs, cheese and a little cooking water in a large bowl, season. Add the hot pici along with the parsley root, the remainder of the cooking water and the walnuts, mix until the sauce turns creamy, plate up, garnish with the strips of parsley root and parsley.

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