Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
- Add minced garlic to the skillet with the mushrooms, cooking for an additional 1-2 minutes until fragrant. Remove from heat.
- In a bowl, whisk together eggs and Parmesan cheese until well combined. Season with salt and pepper to taste.
- Once the pasta is drained, return it to the pot. Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to coat the pasta evenly. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in the cooked mushrooms and garlic. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
Notes
Chef's Tips:
• For a richer flavor, use a mix of mushrooms like cremini, shiitake, and oyster.
• Avoid overcooking the eggs by ensuring the pasta is hot enough to cook them but not so hot as to scramble them.
• Serve with a simple green salad and crusty bread to complete the meal.
Food Safety:
• Ensure eggs are fully incorporated and heated through to avoid any risk of Salmonella.
• Store leftovers in the refrigerator and consume within 3 days.