Creamy Spaghetti with Mushrooms, Eggs, and Trio Cheese Melt

A comforting bowl of spaghetti tossed in a rich sauce made from heavy cream, sautéed mushrooms, garlic, and onions, topped with mozzarella and gouda cheese, finished with a splash of soy and teriyaki sauce and a hint of chilli for a delightful twist.

Steps

1. Cook spaghetti according to package instructions until al dente. Drain and set aside. 2. In a pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. 3. Add mushrooms and cook until they release their moisture and are golden. 4. Stir in heavy cream, soy sauce, teriyaki sauce, and chili sauce. Simmer for 2-3 minutes. 5. Add cooked spaghetti to the sauce, tossing to coat well. 6. Push the spaghetti to the side and crack the egg into the pan; scramble lightly and mix into the spaghetti. 7. Sprinkle mozzarella and gouda on top, cover the pan, and let cheese melt for 2 minutes. 8. Season with salt and pepper as needed. 9. Serve hot, garnished with halved cherry tomatoes.

80g spaghetti 1 egg 50g mushrooms, sliced 30ml heavy cream 1 small onion, finely chopped 1 clove garlic, minced 30g mozzarella, shredded 20g gouda, shredded 1 tsp soy sauce 1 tsp teriyaki sauce 1/2 tsp chili sauce 5 cherry tomatoes, halved Salt and pepper to taste 1 tbsp olive oil