Pasta with mushrooms, sage and egg

In the book We Eat at Home, Samuel Levie shows you everything he makes for his family. Pasta with sage is our favorite anyway. Add mushrooms and a creamy egg, and we’re sold.

Method

Soak the porcini mushrooms in about twenty centiliters of warm water. Cut the fresh mushrooms into large pieces. Finely chop the onion and garlic, sauté them in olive oil, then add the mushrooms. Remove the porcini from the water and fry them along with the other mushrooms. Reserve the soaking liquid.

Finely chop the sage, crumble the chili pepper and add them to the pan along with the lemon juice and zest. Season the mixture with salt and let it cook for about eight minutes, until soft. Then pour the porcini soaking liquid into the pan.

Meanwhile, cook the penne in salted water until al dente. Mix the egg yolks with about 75 grams of grated Parmesan and plenty of black pepper. When the penne is cooked, add a generous splash of the cooking water to the mushrooms. Bring the sauce to a boil and drain the penne. Add the penne to the hot pan, remove it from the heat and stir the egg mixture into the hot pasta. Taste and add extra salt and pepper if necessary. Serve immediately in deep plates, with the remaining Parmesan.

We Eat at Home
Samuel Levie
€ 29,99
Nijgh & van Ditmar