Pasta with mushrooms and egg

Classic carbonara, without bacon for a change. The yolk cooks in the pasta and makes it particularly creamy.

Ingredients

• 50 g walnuts
• 2 egg yolks
• 250 g tagliatelle or other wide pasta
• 200 g brown champions
• 50 g Pecorino Romano, grated (alternatively Parmesan)
• 1 Handvoll of dill
• black pepper, freshly ground
• salt to taste

Steps

1. Finely chop the walnuts with a knife or mortar and pestle.
2. Carefully separate the eggs, leaving the yolk in one half of the shell so that you can add it to the pasta later.
3. Cook the pasta in plenty of salted water for 1 minute less than al dente (according to the instructions on the packet). Meanwhile, fry the quartered mushrooms in a pan over a medium heat until brown. Leave half in the pan, remove the rest.
4. Mix the pecorino with a generous amount of freshly ground black pepper.
5. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the pan with the mushrooms while it is still damp and mix well.
6. Pour the cheese and pepper mixture with 1 dash of the cooking water over the pasta and stir quickly so that the heat from the pasta thickens the mixture slightly. If the sauce is too thick, add a little more of the reserved cooking water to achieve the desired very juicy consistency.
7. Roll the pasta into nests and place on the warmed plates, carefully slide the yolks into a well in the middle, garnish with pecorino, caramelized mushrooms, walnut crumble and fresh dill.DON'T MISS OUT!Sign up now for our newsletter.