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Tagliatelle with Wild Mushrooms and Shaved Salt-Cured Egg Yolk

Tagliatelle with Wild Mushrooms and Shaved Salt-Cured Egg Yolk

Dinner
Prep Time
15min
Cook Time
20min
Servings
4
Calories
495
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Chef's Note

Grating the cured yolk at the very end preserves its delicate, velvety texture. As it hits the hot pasta, the residual heat slightly softens the denatured proteins, releasing an intense, creamy umami explosion that mimics a luxurious egg-based sauce without the risk of scrambling.

Tags
pasta
dinner
umami
egg-yolk
mushrooms
vegetarian
date-night
italian
Ingredients

  • 12 oz Tagliatelle pasta

  • 12 oz Mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced

  • 2 tbsp Extra-virgin olive oil

  • 2 tbsp Unsalted butter

  • 1 large Shallot, finely minced

  • 3 cloves Garlic cloves, minced

  • 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)

  • 1 tbsp Fresh thyme leaves

  • 1/2 cup Parmigiano-Reggiano cheese, finely grated

  • 2 whole Salt-cured egg yolks (prepared ahead)

  • 1/4 cup Fresh flat-leaf parsley, chopped

  • 1 tsp Freshly cracked black pepper

  • to taste Kosher salt

Instructions
  • 1

    Bring a large pot of heavily salted water to a boil. Cook the tagliatelle pasta according to package instructions until just al dente. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

  • 2

    While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook undisturbed for 3 to 4 minutes to allow a deep golden-brown crust to form.

  • 3

    Stir the mushrooms, then add the remaining 1 tablespoon of butter, minced shallot, garlic, and fresh thyme. Sauté for another 2 to 3 minutes until the shallots are soft and fragrant.

  • 4

    Pour in the dry white wine, using a wooden spoon to scrape up any delicious browned bits (fond) stuck to the bottom of the pan. Simmer until the wine has reduced by half, about 3 minutes.

  • 5

    Reduce the heat to medium. Add the cooked tagliatelle directly to the skillet, along with 1/2 cup of the reserved pasta water and the grated Parmigiano-Reggiano.

  • 6

    Toss and stir the pasta vigorously for 1 to 2 minutes. The cheese, butter, and starchy pasta water will emulsify into a glossy, velvety sauce that coats the noodles. Add a splash more pasta water if the sauce seems too dry.

  • 7

    Season the pasta with freshly cracked black pepper. Taste and add a pinch of kosher salt if necessary, keeping in mind that the cured egg yolk garnish will add a concentrated burst of saltiness.

  • 8

    Divide the pasta among four warmed bowls and garnish with fresh parsley. Using a microplane or fine grater, generously shave the salt-cured egg yolks over each portion immediately before serving.

Nutrition Information (per serving)
495
Calories
18g
Protein
68g
Carbs
16g
Fat
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