Makes four servings.
Ingredients:
1 pound spaghetti
1/2 pound lobster mushrooms, cleaned and sliced
1 cup freshly and finely-grated pecorino romano
2 tablespoons unsalted butter
3/4 cup frozen green peas, thawed and drained
4 eggs, beaten
3 cloves garlic, minced
2 tablespoons finely-chopped Italian parsley
freshly-ground black pepper, to taste
sea salt, to taste
Bring a large pot of water to boil. Add 3 tablespoons of salt. Cook until almost al dente. Drain, reserving 1/4 cup of the cooking liquid.
While the pasta is cooking, heat a large saute pan over medium heat. Add the butter. Once bubbling, add the lobster mushrooms plus black pepper and sea salt to taste. Saute until the mushrooms release their liquid and cook, about 6 minutes. Add the garlic and more black pepper to taste. Saute just until aromatic, about 30 seconds.
Add the pasta, green peas, and the reserved cooking liquid to the pan. Cook one minute, shaking to mix the ingredients. Add the pecorino romano and more black pepper to taste, stirring to coat the pasta.
Remove the pan from heat. Add the beaten eggs, whisking vigorously until thickened but not scrambled. Serve immediately, garnished with the chopped parsley. Pairs well with a spicy Alsatian Gewürztraminer.
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