Paccheri with Mushrooms, Egg and Cream
By @kellysalwayscooking
Adapted from a Recipe in Frijenno Magnanno, compiled by Luciano de Crescenzo
Serves 4
Ingredients:
Instructions:
Melt the butter in a deep skillet over medium low heat. Add the mushrooms and cook for 10-15 minutes, until they brown.
While the mushrooms are cooking, place a pot of water onto boil.
In a large bowl, gently mix one egg, one egg yolk, the cream, the cheese, and a little salt and pepper in a bowl until smooth.
When the water comes to a boil, add salt and cook the pasta until al dente.
Just before the pasta is ready, turn off the heat to the mushrooms and add the cream mixture to the pan with the mushrooms. Stir to coat, making sure to scrape up all the browned bits on the bottom of the pan. Drain pasta and add to the pan of mushrooms and cream, and turn heat on low. Stir constantly, allowing mixture to thicken and coat pasta.
Season to taste with salt and pepper. Serve immediately, with more grated parmigiano reggiano and chopped parsley if you’d like.
Adapted from a Recipe in Frijenno Magnanno, compiled by Luciano de Crescenzo
Serves 4
Ingredients:
- 1 lb paccheri
- 12 oz of mixed mushrooms, brushed clean & chopped into bite-sized pieces
- 3 oz grated parmigiano reggiano
- 3 oz butter
- 2 eggs
- 8 oz heavy cream
- salt
- pepper
Instructions:
Melt the butter in a deep skillet over medium low heat. Add the mushrooms and cook for 10-15 minutes, until they brown.
While the mushrooms are cooking, place a pot of water onto boil.
In a large bowl, gently mix one egg, one egg yolk, the cream, the cheese, and a little salt and pepper in a bowl until smooth.
When the water comes to a boil, add salt and cook the pasta until al dente.
Just before the pasta is ready, turn off the heat to the mushrooms and add the cream mixture to the pan with the mushrooms. Stir to coat, making sure to scrape up all the browned bits on the bottom of the pan. Drain pasta and add to the pan of mushrooms and cream, and turn heat on low. Stir constantly, allowing mixture to thicken and coat pasta.
Season to taste with salt and pepper. Serve immediately, with more grated parmigiano reggiano and chopped parsley if you’d like.
