Ingredients
300 g Spaghetti
2 medium shallots, finely minced
3 medium white mushrooms, finely chopped
3 egg yolks (preferably dark yolk eggs)
60 g Parmesan cheese
2 - 3 tbsp. olive oil
Salt & Pepper
Directions
Step 1
Cook the pasta in a pot of boiling salted water. When the pasta is al dente, drain the pasta, and reserve a cupful of the cooking water.
Step 2
In a bowl mix together egg yolks, Parmesan cheese, and black pepper.
Step 3
Meanwhile, cook shallots over medium-high heat with olive oil for 1 minute.
Step 4
Then add the mushrooms, salt, and pepper. Gently stir, then allow the mushroom to cook for a few minutes without disturbing it. Once brown lower a bit the heat.
Step 5
Add the pasta, and pasta water (don’t use all of it), and only then add the yolks-parmesan mixture. Mix together over low heat for about 2-3 minutes. If needed more sauce you can add more pasta water and toss until you get a smooth and creamy texture.
Step 6
Add parmesan and serve.
