• 1 cup preserved mushrooms (technique above)
• 1 cup english peas
• 1/2 cup sweet onion, diced small
• 4 cloves minced garlic
• 1/4 cup parmesan/pecorino
• 1 Tbsp kosher salt
• 2 Tsp black pepper
• 1 egg (yolk only)
• Lemon juice, to taste
• 1 box of pasta
• 1 Tbsp minced parsley

1. In a large sauce pot, start sweating the onions and garlic on medium heat in enough olive oil to cover the bottom of the pot. Once aromatic and translucent, add in the peas and mushrooms and continue to cook on low heat for 20-30 minutes. Mushrooms should develop a meaty/chewy texture and soak up the flavors of onion, garlic, and peas. Remove from heat until your pasta is ready.
2. While the vegetables and mushrooms are cooking, start cooking your pasta. We recommend that you salt your pasta water to help season the noodles. Leave your pasta a little :al dente" or under, as you will continue to cook it (slightly) with the onion, garlic, peas, and mushrooms. Save a little pasta water for your sauce base.
3. Transfer cooked pasta, and 1/ cup of pasta water to the pot with your vegetables and mushrooms. Cook on medium heat for 1-2 minutes while stirring to incorporate your noodles and pasta water. Fold in parmesan/pecorino, kosher salt, black pepper, and remove from heat.
4. Lastly, add in one egg yolk and stir to incorporate. This will give your sauce a silky texture and really add a lot of depth to the dish. Taste the sauce, and season it with a little lemon juice, additional salt/pepper, garnish with parsley, and enjoy!

Recipe courtesy of Chef Bobby at Open Range in Bozeman, MT

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