PASTA: This recipe involves the use of raw eggs that might not work for everybody. Please substitute with coddled egge which does the same job.

TAGLIATELLE WITH MUSHROOMS:

 

 

 

1 lb. tagliatelle pasta

mushroom mix:

    ½ oz. dried ceps, porcini mushrooms                                 

    2 cups button mushrooms, quartered

    1 cove garlic, crushed         

    2 tbsp. butter                                                                       

    2/3 cup dry white wine

2 eggs

½ cup whipping cream                                    

salt and pepper                                               

3-4 tbsp .freshly-grated Parmesan cheese                   

1 tbsp. chopped parsley

sprigs of parsley to garnish

 

 

 

Soak dried ceps in warm water for 20 minutes. Rinse well to remove grits; then chop finely. Melt butter in a saucepan, sauté button mushrooms and garlic for 2 minutes. Add ceps and wine and cook over high heat for 2-3 minutes, or until mushrooms are tender and liquid has been reduced by half. Keep warm. Beat eggs and cream together.

 

Cook pasta in a large pot of salted water until al dente. Drain well and return to the pot.

Add in eggs and mushroom mixture. Toss until eggs become creamy and begin to set. Add salt and pepper and Parmesan cheese and toss again.

 

Serve immediately, sprinkled with chopped parsley and garnished with parsley sprigs