Cook pasta. Adjust the quantity to the personal score.
Meanwhile, wash and halve the sugar snap peas and add to the pasta in the last minute. Drain both.
Whisk egg with Cremefine, salt and pepper. Return the pasta and sugar snap peas to the hot pot, add the egg-creamfine and heat everything while stirring until it thickens.
Sprinkle with Parmesan cheese and chopped parsley, if desired, and serve.
If you like, you can stir the Parmesan into the egg mixture or leave it out. The sauce has 4 points without Parmesan.
