Categories: Spaghetti - Gluten Free

Ingredients

• 1 1/2 oz. chopped pancetta or 1 tbsp. olive oil
• 250g (1/2 lb.) Cremini mushrooms sliced
• 1/2 finely diced onion
• 1 tbsp. minced fresh sage
• red pepper flakes
• kosher salt and fresh ground pepper
• 6 oz. gluten-free spaghetti
• 2 large eggs
• 3/4 c grated Parmesan cheese
• 1/4 c dry white wine
• 1/4 parsley or basil leaves

Directions

1. In pan over medium heat sauté pancetta until begins to brown (3min).

2. Add mushrooms, onion, sage and pepper flakes.

3. Sprinkle with salt and black pepper.

4. Sauté until mushrooms are tender (8min)

5. Cook pasta in salted water.

6. Beat eggs with a fork and mix in cheese.

7. Remove 1/2 c of pasta cooking WATER as reserve and then drain the rest of the water.

8. Add wine to frying pan w/ mushroom mix and boil until reduced by half (1min).

9. Remove from heat and add spaghetti.

10. Gradually whisk reserved water with Eggs.

11. Add egg mix to frying pan and coat pasta until creamy (not runny).

12. If it doesn’t cream heat on low – don’t boil.

13. Serve

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