For the love of mushrooms! Great served as a main meatless meal but I'm not gonna lie, I served mine alongside a fat juicy steak plus some garlic toast.
2 tbsp oil (I used olive oil)
2 tbsp butter
2lbs mushrooms sliced or quartered
4 cloves garlic minced
salt and pepper to taste
1lb spaghetti
2 whole eggs
3 egg yolks
3/4 cup fresh parmesan cheese grated
1 cup pasta water divided
2 tbsp parsley chopped
Olive oil and parmesan
Heat oil and butter over medium heat in a large skillet. Add mushrooms and cook until brown and liquid has evaporated. Key tip: do not add seasoning to mushrooms until after the liquid is cooked out and they are brown. Add garlic, salt and pepper. Turn off the heat.
Bring heavily salted water to a boil and cook pasta until al dente (meaning to the tooth, just a bit under cooked). Strain the pasta reserving 1 cup of the cooking liquid.
In a small bowl stir together eggs and parmesan.
Turn heat back on under mushrooms. Add cooked pasta and 1/2 cup of the pasta water. Cook for about 3 minutes over medium heat.
Slowly add 1/2 cups pasta water to egg mixture. Turn off heat under mushroom and pasta and slowly add egg and cheese mixture. After sauce thickens stir in parsley.
Serve with a small drizzle olive oil and freshly grated parmesan. Enjoy!
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