Ingredients:
1 tbsp Extra virgin olive oil
1 tbsp butter
4 oz shitaki mushrooms, sliced
4 oz white button mushrooms, sliced
2 cloves garlic, minced
½ box (6.75 oz) whole wheat thin spaghetti
¼ cup starchy pasta water
2 egg yolks
1 tbsp heavy cream
⅛ cup Parmesan cheese
1 tbsp fresh parsley
1 tbsp fresh basil
Instructions:
Begin by boiling pasta in oil & salted water until al-dente.
In a medium saucepan, heat olive oil and butter, add garlic and cook until light golden brown then add mushrooms and sauté until tender.
When pasta is done cooking make sure to reserve ¼ cup of the liquid for the sauce. Place pasta back in pan and add in egg yolk one at a time stirring slowly.
Add heavy cream and pasta water.
Sprinkle Parmesan and stir until combined and thickened.
Add basil and season with salt and pepper to taste.
Sprinkle each plate with fresh parsley.
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