Wild Mushroom Pappardelle Recipe
Shallot & Parmesan Cream, Peas, Black Truffle, Poached Egg
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Ingredients
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Pasta and Sauce
Eggs
Method
Prepare the Pasta and Sauce
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Make the Cream Sauce
In a large skillet over medium heat, sauté the chopped shallots until they become translucent. Add the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan, peas, salt, and black pepper. Cook for an additional 5 minutes until the sauce thickens slightly.
- 3
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet with the cream sauce. Toss gently to coat the pasta evenly with the sauce.
Poach the Eggs
- 4
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
