• 2T olive oil • 1T butter • 250g porcini mushrooms • 1 garlic clove, crushed • 3 large free-range eggs, lightly beaten • 2T heavy cream • 500g pappardelle pasta • 60g Parmigiano Reggiano, finely grated • salt and freshly cracked black pepper • 2 ripe plum tomatoes, chopped • 1 small red onion, finely sliced • 2T flat-leaf parsley, roughly chopped • 4T olive oil • 1⁄2 t truffle oil (optional)
Heat the oil and butter in a pan and sauté the mushrooms for about five minutes until golden. Add the garlic and cook for another minute. Mix the eggs and cream together in a bowl. Cook the pasta in boiling water until al dente and drain. Immediately add the egg mixture to the hot pasta and stir it through for 30 seconds, allowing it to cook. Add the sautéed mushrooms and cheese, and season with salt and pepper. Serve garnished with the chopped tomatoes, onion and parsley, and drizzle with a mixture of olive and truffle oil. Serves 4
This recipe was originally published in the July 2010 issue of House and Leisure.