Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pasta with mushrooms and egg
Classic carbonara, without bacon for a change. The yolk cooks in the pasta and makes it particularly creamy.
Cooking time: 1 hour
| Ingredients (2 servings) | ||
|---|---|---|
| 50 | g | walnuts |
| 2 | egg yolks | |
| 250 | g | tagliatelle or other wide pasta |
| 200 | g | brown champions |
| 50 | g | Pecorino Romano, grated (alternatively Parmesan) |
| 1 | handful | of dill |
| black pepper, freshly ground | ||
| salt to taste | ||
- Finely chop the walnuts with a knife or mortar and pestle.
- Carefully separate the eggs, leaving the yolk in one half of the shell so that you can add it to 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, fry the quartered mushrooms in a pan over a medium heat until brown. Leave half in the pan, remove 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 it is still damp and mix well.
- Pour the cheese and pepper mixture with 1 dash of the 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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