- 200g spaghetti or other long pasta
- 250g chantarelle
- 1 large onion
- 1 egg
- 50ml milk
- parsley or other herbs for garnish
Bring a pot of water to boil. Warm enough olive oil in a skillet over medium heat.
Thoroughly wash mushrooms and cut them into bite-sized pieces. Peel and chop onion.
Add onion and mushrooms to the skillet; salt and pepper them. Let them cook until there is almost no water from the mushrooms left.
Grate Parmigiano to your taste; set some aside for garnish. Add egg yolk, milk, salt, and pepper. Mix together with a fork.
Cook pasta al dente on the lowest heat. Drain, then add the sauce. Continue cooking on the lowest heat until the sauce gets thick, stirring often.
Add mushrooms and onion to the pasta and let them blend together for a minute. Garnish with Parmigiano, parsley and/or other herbs, and serve.