Pasta with mushrooms and egg

Preparation

• Finely chop the walnuts with a knife or mortar and pestle.
• Carefully separate the eggs, leaving the yolks in one half of the shell so that they can be placed on top of the pasta later.
• Cook the pasta in plenty of salted water for 1 minute less than al dente (according to the instructions on the packet). Meanwhile, roast the quartered mushrooms in a frying pan over a medium heat until brown. Leave half in the pan, lift out the rest.
• Mix the pecorino with a generous amount of freshly ground black pepper.
• Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the pan with the mushrooms while still moist and mix well.
• Pour the cheese and pepper mixture with 1 dash of cooking water over the pasta and stir quickly so that the heat from the pasta thickens the mixture slightly. If the sauce is too thick, add a little more of the reserved cooking water to achieve the desired very juicy consistency.
• Roll the pasta into nests and place on the warmed plates, carefully slide the yolks into a well in the middle, garnish with pecorino, caramelized mushrooms, walnut crumble and fresh dill.

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