THE ULTIMATE CREAMY MUSHROOM PASTA AND THE SECRET IS NO CREAM

Описание: Want to make restaurant-quality mushroom pasta at home? This is the only recipe you'll ever need. We're making an incredibly rich and creamy chanterelle mushroom pasta without a single drop of cream. The secret is a simple Italian technique using egg yolks and starchy pasta water to create a silky, decadent sauce in under 20 minutes. It's fast, easy, and absolutely foolproof.

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timestamps
0:00 - The Secret to the Creamiest Mushroom Pasta
0:25 - All The Ingredients You'll Need
1:06 - The Right Way to Salt Your Pasta Water
1:36 - Building Our Flavor Base (Onions & Garlic)
2:06 - Cooking the Chanterelle & Champignon Mushrooms
2:41 - The "No Cream" Creamy Sauce Technique
3:26 - Bringing the Pasta and Sauce Together
3:56 - The Most Important Step (Don't Scramble Your Eggs!)
4:09 - How to Plate Like a Pro
4:18 - The Final Taste Test

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full recipe

yields: 1 serving
prep time: 5 minutes
cook time: 15 minutes

ingredients:
• Pasta (Tagliatelle or Fettuccine): 70g / 2.5 oz
• Chanterelle Mushrooms: 35g / 1.2 oz
• Champignon (or Cremini) Mushrooms: 30g / 1 oz
• Egg Yolks: 2 large
• Parmesan Cheese (freshly grated): 35g / 1.2 oz, plus more for serving
• Onion: 1/4, finely chopped
• Olive Oil: 1 tbsp
• Bay Leaf: 1
• Whole Black Peppercorns: 5-6
• Salt & Freshly Ground Black Pepper to taste

instructions:
1. Boil Water: Fill a large pot with water. Add a generous amount of salt, the bay leaf, and black peppercorns. Bring to a rolling boil.
2. Cook Pasta: Add pasta and cook according to package directions until 'al dente'.
3. Sauté Aromatics: While pasta cooks, heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes).
4. Cook Mushrooms: Add both the chanterelle and champignon mushrooms to the pan. Cook until they release their moisture and become golden brown.
5. Make The Sauce Base: In a separate bowl, whisk together the two egg yolks and the grated parmesan cheese. Add a pinch of salt and pepper.
6. Combine: Once the pasta is cooked, use tongs to transfer it directly into the pan with the mushrooms. Add a splash (about 1/4 cup) of the starchy pasta water.
7. Emulsify The Sauce: *Turn off the heat.* This is critical. Immediately pour the egg yolk/parmesan mixture over the hot pasta and stir vigorously and continuously until a creamy, glossy sauce forms. The residual heat will cook the egg just enough without scrambling it.
8. Serve: Plate immediately. Top with extra parmesan cheese and a final crack of black pepper. Enjoy!

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