Creamy Linguine with Yellow Leg Chanterelles

Name: Creamy Linguine with Yellow Leg Chanterelles
Prep time: 10 min
Cook time: 15 min
Yield: Serves 1 - 2
Ingredients: 150g linguine; 150g yellow leg chanterelles; 50g Parmesan, grated; 2 large cloves garlic, peeled and crushed slightly with the side of a knife (or something heavy); 3 large egg yolks; 20g butter; Splash of olive oil

Feeds 1 - 2 people
Prep time 10m
Cook time 15m

Description

This recipe uses the method of a carbonara to make a creamy, rich pasta sauce. The mushrooms are so delicate that they weave into the linguine perfectly. It may not be a classic pasta dish, but it tastes fantastic.

Ingredients

150g linguine
150g yellow leg chanterelles
50g Parmesan, grated
2 large cloves garlic, peeled and crushed slightly with the side of a knife (or something heavy)
3 large egg yolks
20g butter
Splash of olive oil

Method

Cook the pasta in boiling salted water until al dente.
Combine the eggs yolks with the Parmesan and season, mixing well.
Melt the butter in a frying pan, and add a splash of olive oil and the smashed garlic cloves. Cook for a minute or two, then discard the garlic.
Add the mushrooms and a ladleful of pasta water, and allow to cook for a minute.
Add the pasta (lift it straight from the water, without draining) and stir to emulsify.
Take off the heat and add the egg and cheese mixture and mix well, adding more pasta water if necessary, until you have a creamy sauce.
Serve immediately, with more Parmesan on top, if you like.

Creamy Linguine with Yellow Leg Chanterelles

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