2 courgettes, 1 handful parsley, 2 garlic cloves, 2 anchovy fillets, 4 tbsp. olive oil, 2 eggs, salt, pepper,2 Belper Knollen (dried cream cheese from Switzer-land)
Wash the courgettes and cut into spaghetti-like strips with a spiral slicer. Finely chop the parsley, garlic and anchovy. Heat oil in a pan. Add the parsley, garlic and anchovy and fry. Then add the courgette spaghetti and stir everything in the pan for about 5 minutes.
Remove the pan from the heat. Whisk the eggs with the salt and pepper and fold into the courgette. Make sure the egg mixture does not thicken, it should be a creamy sauce, similar to spaghetti carbonara.
Arrange the courgette spaghetti on plates and sprinkle with grated Belper Knolle to serve. As a starter for four or as a main course for two people.