Pasta With Mushrooms, Fried Eggs and Herbs

Pasta With Mushrooms, Fried Eggs and Herbs

Pasta With Mushrooms, Fried Eggs and Herbs

Ingredients

  • Kosher salt
  • 1 pound rigatoni or mezzi rigatoni
  • 3 tablespoons olive oil, plus more for serving
  • 4 large eggs
  • Black pepper
  • 4 tablespoons unsalted butter
  • 1 ½ pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons thyme, finely chopped
  • ½ teaspoon red-pepper flakes
  • ¼ cup grated pecorino or Parmesan, plus more for serving
  • ¼ cup roughly chopped Italian parsley, leaves and tender stems
  • 2 tablespoons torn mint, for garnish (optional, but recommended)
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        249 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 150 milligrams cholesterol; 609 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Bring a large pot of well-salted water to a boil and cook pasta until it’s al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
  2. Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
  3. Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
  4. Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
  5. Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

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