Pasta with mushrooms and egg
Classic carbonara, without bacon for a change. The yolk cooks in the pasta and makes it particularly creamy.
- Serves: 2 persons
Ingredients
- 50g walnuts
- 2egg yolks
- 250g tagliatelle or other wide pasta
- 200g brown champions
- 50g Pecorino Romano, grated (alternatively Parmesan)
- 1Handvoll of dill
- black pepper, freshly ground
- salt to taste
Instructions
Step 1
Finely chop the walnuts with a knife or mortar and pestle.Step 2
Carefully separate the eggs, leaving the yolk in one half of the shell so that you can add it to the pasta later.Step 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.Step 4
Mix the pecorino with a generous amount of freshly ground black pepper.Step 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.Step 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.Step 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.