Ingredients
- 200g spaghetti or other long pasta
- 250g chantarelle
- 1 large onion
- 1 egg
- 50ml milk
- Parmigiano
- parsley or other herbs for garnish
Instructions
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Bring a pot of water to boil. Warm enough olive oil in a skillet over medium heat.
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Thoroughly wash mushrooms and cut them into bite-sized pieces. Peel and chop onion.
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Add onion and mushrooms to the skillet; salt and pepper them. Let them cook until there is almost no water from the mushrooms left.
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Grate Parmigiano to your taste; set some aside for garnish. Add egg yolk, milk, salt, and pepper. Mix together with a fork.
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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.
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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.