- Serves: 6
- Preparation: 15 minutes
- Cooks In: 30 minutes
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Ingredients
Method
Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.
In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.
In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.
In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.
Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.
Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.
Garnish with parmesan and pepper.
Ingredients
Directions
Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.
In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.
In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.
In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.
Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.
Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.
Garnish with parmesan and pepper.
