Ciavattoni Mushroom Pasta

Ingredients:

• 1 pound, Ciavattoni pasta
• 10 ounces, cremini mushrooms
• 2 ounces, Parmesan - freshly grated
• 2 tbsp, butter
• 2 tbsp, il Fustino Rosemary Olive Oil
• 1 egg + 1 yolk
• 1 cup, heavy whipping cream
• salt and pepper - to taste
• fresh parsley

Directions:

Clean the mushrooms and cut into slices. In a deep skillet over medium heat combine the butter and rosemary olive oil. Add cut mushrooms and cook until soft, about 10-12 minutes. Remove from heat and set aside.

While the mushrooms are cooking, mix one egg and one egg yolk in a small bowl with the grated parmesan and the heavy cream. Whisk together until smooth.

Bring a large pot of salted water to a boil and cook pasta per package instructions. 

Just before the pasta is done cooking, add the egg mixture to the skillet with the sautéed mushrooms. Season with a pinch of salt and pepper.

Once pasta is cooked, drain it, reserving 1/2 cup of the pasta cooking water. Add the drained pasta to the mushroom skillet and place over low heat. Toss the pasta aggressively in the sauce. Continue to stir until the egg mixture covers the pasta and creates a smooth sauce. If your sauce isn't quite smooth add some of the reserve pasta water and continue to stir. Once sauce is glossy remove from heat.

Garnish with parsley and more grated parmesan to serve. Enjoy!