Pappardelle with Wild Mushrooms and Egg Recipe
This Pappardelle with Wild Mushrooms and Egg recipe is an elegant and savory dish that beautifully combines the earthy flavors of mushrooms with the richness of egg yolk.
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For cooking mushrooms
- 1 Slotted spoon For removing eggs from water
Ingredients
- 400 g Pappardelle pasta Fresh or dried
- 500 g Wild mushrooms Such as porcini or chanterelles, cleaned and sliced
- 2 tbsp Olive oil
- 3 cloves Garlic Minced
- 4 Eggs Poached
- to taste Salt and black pepper
- 1/2 cup Parmesan cheese Grated, for serving
- 1 tbsp Fresh parsley Chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions.
- Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté until fragrant.
- Add the wild mushrooms and cook until tender and golden brown. Season with salt and pepper.
- Meanwhile, poach the eggs in a separate pot of simmering water.
- Drain the pasta and add it to the skillet with mushrooms, tossing to combine.
- Serve the pasta topped with a poached egg, grated Parmesan, and chopped parsley.
Notes
Feel free to add a drizzle of truffle oil for extra flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 6gCholesterol: 190mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 15000IUVitamin C: 2.5mgCalcium: 1500mgIron: 0.5mg
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