Ingredients
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1 pound linguine pasta
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1 pound shiitake mushrooms, sliced
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1 pound portobello mushrooms, sliced
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6 cloves of garlic, chopped
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2 medium shallots, minced
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2 stalks of scallions, chopped
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½ cup extra virgin olive oil
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6 large egg yolks
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1 cup grated Parmesan cheese, plus more for serving
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salt and pepper to taste
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fresh chives for garnish
Directions
Cook the pasta. Use a large pot of salted water and bring to a boil. Cook the linguine according to directions until its al dente. Reserve one cup of pasta water before draining.
Sauté the mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until golden brown and tender, about 10-12 minutes. Season with salt and pepper. Add the garlic, shallots and scallions and cook for an additional minute until fragrant.
Prepare the sauce: In a large bowl whisk together the egg yolks, Parmesan cheese, and a splash of pasta water. Season with salt and pepper.
Combine pasta and sauce: Add the cooked pasta to the mushroom skillet and toss to coat. Remove the skillet from the heat and gradually pour the egg yolk mixture over the pasta, stirring constantly. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
Finish and serve: Taste and adjust seasoning as needed. Divide the pasta among plates, top with parmesan cheese and garnish with fresh chives. Serve immediately.
Recipe Note
You may garnish with parsley instead of chives or in addition to it.
For a touch of heat, add a pinch of red pepper flakes.
Experiment with different types of mushrooms, such as cremini or oyster mushrooms.
