INGREDIENTS:
- 100ml double cream
- 1 egg
- 200g linguine
- 200g mixed mushrooms
- 2 cloves garlic
- 1 cup peas (fresh or frozen)
- parmesan (or similar hard cheese), to taste
- black pepper, to taste
INSTRUCTIONS:
- Whisk together the egg and cream.
- Cook the pasta according to the packet instructions, adding the peas a minute before the end.
- Meanwhile, fry the mushrooms with the garlic in a little oil or butter, until soft. Drain off any excess liquid.
- Drain the pasta, reserving a little of the starchy water.
- Add the pasta to the mushrooms, and immediately stir through the egg and cream mixture. The residual heat from the pasta will cook the egg, so you shouldn't need to return the pan to the heat.
- Season with parmesan and black pepper, amounts according to personal preference.
Source: Rachel Cotterill
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