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Pappardelle with Mushroom Sauce

Yields4 ServingsCook Time15 mins

 400g pappardelle pasta
 2 tbs olive oil
 3 garlic cloves, crushed
 1 long red chilli, deseeded & finely chopped
 1 long green chilli, deseeded & finely chopped
 400g button mushrooms, sliced
 300ml thickened cream (see tip)
 2 eggs
 50g parmesan cheese, finely grated
 ¼ cup chopped flat leaf parsley

Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.


Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.


Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.


Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.

Nutrition Facts

Servings 4