Categories: Pasta

Ingredients

• 4 tbsp. olive oil
• 1 lb. Portobello mushroom caps, stemmed and gilled
• 1/2 tsp smoked paprika
• Salt and pepper
• 6 garlic cloves, very thinly sliced
• 1 cup white wine
• 1 lb. farro spaghetti
• 6 large egg yolks
• 1/2 cup each grated Parmigiano-Reggiano and Pecorino-Romano
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh chives, finely chopped

Directions

1. Bring a large pot of water to a boil for the pasta.

2. In a large skillet, heat the oil over medium-high. Add the mushrooms. Cook, stirring occasionally, until browned, 8-10 minutes. Season with the paprika, salt and pepper. Add the garlic. Reduce heat to medium. Cook, stirring often, until fragrant, 2-3 minutes. Add the wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Reduce heat to low.

3. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of directed. Reserve about 1 cup of the pasta cooking water before draining.

4. In a medium bowl, beat the egg yolks and 1/2 cup of each cheese. Gradually whisk in the hot pasta water. Mix the pasta and egg mixture into the mushrooms. Remove from heat. Toss until the pasta is coated, 1-2 minutes. Mix in the herbs; season. Serve with more cheese.

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