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© Stine Christiansen | Foodstyling: Thomas Steinmann
Home Food & Drinks Recipes Cooking Pasta with mushrooms and egg

Pasta with mushrooms and egg

Recipe
Egg
Pasta

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

Falstaff Editorial Team

Cooking time: 01:00

Ingredients (2 servings)
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 handful of dill
black pepper, freshly ground
salt to taste
  • Finely chop the walnuts with a knife or mortar and pestle.
  • Carefully separate the eggs, leaving the yolk in one half of the shell so that you can add it to the pasta later.
  • 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.
  • Mix the pecorino with a generous amount of freshly ground black pepper.
  • 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.
  • 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.
  • 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.

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