Ingredients
- 10.6 oz Chanterelle mushrooms
- 3 large eggs
- 0.7 oz (about ⅓ cup) grated Parmigiano-Reggiano
- 11.3 oz spaghetti
- Fresh thyme
- 3 cloves of garlic
- Extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
Preparation
- Bring a large pot of water to boil. Meanwhile, clean and wash the mushrooms, then cut them into small cubes.
- Heat a drizzle of olive oil in a large pan with the crushed garlic cloves. Sauté for a minute until the garlic starts to golden, then remove it from the pan.
- Add the chopped mushrooms and 4 sprigs of fresh thyme to the pan. Season with salt and cook over medium heat for about 5 minutes, stirring occasionally. Add a splash of the pasta cooking water. Once cooked, taste and adjust seasoning, then set aside.
- When the water is boiling, salt it generously and cook the pasta according to package instructions.
- Meanwhile, in a bowl, thoroughly beat the eggs. Season lightly with salt and add a generous amount of freshly ground black pepper. Stir in the grated Parmigiano-Reggiano until well combined.
- When the pasta is al dente, drain it, reserving some cooking water just in case. Add the pasta to the pan with the mushrooms.
- Toss the pasta with the mushrooms over medium heat until well combined. Remove the pan from the heat and quickly add the beaten egg mixture. Stir immediately and thoroughly to create a creamy sauce, ensuring the eggs don't scramble.
