Creamy Mushroom Pasta (Neapolitan Style) | Pasta Social Club
Creamy Mushroom Pasta (Neapolitan Style)
15 mins prepServes 4
A creamy mushroom pasta based on a Neapolitan dish, reminiscent of carbonara. It features mushrooms cooked in butter, tossed with pasta and an egg-cream-parmesan sauce, served with fresh parsley and extra cheese.
1. In a bowl, whisk together 1 egg and 1 egg yolk, 1 cup heavy cream, and 1/2 cup (or more) finely grated parmigiano reggiano until smooth. Add a big pinch of salt and pepper.
2. Cook 1lb sliced/chopped mushrooms (trumpet stems or cremini work great) in 2T butter over medium-low heat until golden. Season to taste.
3. Remove the mushrooms from heat and allow to cool slightly, then gradually add the egg/cream mixture to them, stirring constantly.
4. Cook 12oz pasta according to package directions until al dente.
5. Add the cooked pasta to the mushroom and egg/cream sauce.
6. Mix together over very low heat until the sauce is slightly thickened and warmed through. Be careful not to scramble the eggs.
7. Season to taste.
8. Serve topped with fresh parsley and more grated cheese.
