Rinse parsley, shake dry, pluck leaves, chop coarsely and set aside. Clean chervil stalks, arugula and chives, rinse and shake dry. Chop cress from the bed.
Finely chop everything. Drain capers and chop. Peel eggs, finely dice and set aside.
Cook spaghetti according to package directions in boiling salted water until al dente. Drain in a sieve and let drain. 3.
In the meantime, peel onion and chop into small cubes. Heat butter in saucepan and sauté onion until translucent. Pour in the cow’s milk and add the ricotta, bring to the boil once. Add the bouillon and stir. Add the parsley and make a puree with a blender.
Fold in the remaining kitchen herbs. Season with mustard and pepper.
4. split the bacon diagonally into thin strips. Sizzle in a frying pan without fat until crispy brown.
Offer spaghetti with sauce. Sprinkle with bacon and egg cubes, possibly spruce up with fresh herbs, place on the table on the spot.
Our tip: Use bacon with a subtle smoky note!
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