Vermicelli “mac N’ Cheese”* Recipe

Prepare the shallots: separate 2 very thinly sliced shallots for frying. Pat them dry with paper towels to remove surface moisture.

Heat the neutral oil in a small, heavy-bottomed saucepan over medium-high heat to 325–350°F (use a thermometer if available). When oil is hot but not smoking, add the sliced shallots in a single layer (work in batches if necessary). Fry, stirring gently, until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon to a paper towel-lined plate and immediately season with 1/4 tsp fine sea salt. Set aside.

Reserve 1 tablespoon of the frying oil for sautéing mushrooms; discard the remaining oil or save for another use once cooled.

In a large skillet or sauté pan, heat 1 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium-high heat until foaming. Add the 10 oz sliced mushrooms in a single layer (work in two batches if crowding). Let them brown without moving for 2–3 minutes, then stir and continue to cook until deeply caramelized, 4–6 minutes more.

Add the 2 tbsp thinly sliced shallots (not the fried ones), minced garlic, and 1 tsp fresh thyme. Cook 1–2 minutes until fragrant and softened.

Stir in 1 tsp soy sauce or tamari (optional) and the lemon zest. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Remove mushrooms from heat and keep warm.

In a wide, heavy skillet or sauté pan (large enough to hold the pasta and sauce), heat 1 tbs extra-virgin olive oil over medium heat. Add the 8 oz fideuá/vermicelli and toast, stirring constantly, until the noodles are golden in spots and fragrant, about 3–5 minutes.

Carefully add 4 cups of hot stock to the pan (it will sputter). Stir to combine, bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid, about 6–8 minutes. If the pan dries before the pasta is cooked, add up to 1/2 cup more hot stock as needed.

Taste and adjust seasoning with the reserved 1 tsp fine sea salt and remaining black pepper if needed.

Temper the egg yolks

While the pasta is finishing, whisk together 3 large egg yolks and 1/2 cup heavy cream in a medium bowl until smooth.

Gradually whisk in 1/2 cup (about 3 oz) of the finely grated Idiazábal (reserve the remainder for finishing) and 1 oz grated Parmigiano-Reggiano into the yolk-cream mixture until combined. Add 1/8 tsp nutmeg and a pinch of black pepper.

When the pasta is just cooked and still glossy (off the heat or with the pan on the lowest setting), remove the pan from direct heat. Add the yolk-cheese-cream mixture to the pasta in a steady stream, stirring vigorously and continuously to create a smooth, emulsified sauce. The residual heat will cook the yolks gently—do not return to high heat or the yolks will scramble.

Add the 2 tbs cold cubed butter into the pasta sauce a few cubes at a time while stirring to enrich and slightly thicken the sauce. If the sauce is too thick, stir in 1–2 tbs hot stock to loosen to a creamy consistency.

Fold the caramelized mushrooms into the cheesy pasta gently to distribute evenly.

Taste and adjust seasoning. If more smoke/cheese depth is desired, grate a touch more Idiazábal over the top (use the remaining reserved cheese).

Transfer to warm bowls or plates. Top each portion with a generous pinch of the crispy fried shallots, a sprinkle of microgreens or chopped chives, a light dusting of flaky sea salt and a crack of freshly ground black pepper.

Serve immediately so the sauce remains glossy and the shallots stay crisp.