INGREDIENTS

• 750g Mushrooms • 2 tablespoon Olive oil • 1 tablespoon Butter • ½ an Onion • 2 teaspoon minced Garlic • ½-1 teaspoon crushed Green Chillies (optional) • ½ teaspoon Salt • ½ teaspoon cracked Black Pepper
• 2 Eggs • 6 Egg Yolks • 40g Parmesan Cheese • 100g White Cheddar Cheese • 1 teaspoon cracked Black Pepper
• 500g Pasta • 2 cups reserved pasta water • Parsley/Spring Onion/Chives

METHOD

1. Peel the mushrooms and cut each into 4 or 6 pieces. Add to a large pot with the olive oil and cook until the water burns out and the mushrooms turn a golden brown colour. 4. While the mushrooms are cooking, add the pasta to a large pot of salted boiling water. 5. In a bowl whisk together the eggs, egg yolks, parmesan, cheddar and black pepper. 6. Finely dice the onion before adding it to the pot of mushrooms, along with the butter, garlic, green chillies, salt and black pepper. Cook for a few minutes. 7. Remove 2 cups of pasta water and set aside before draining.8. Mix the mushrooms and pasta together. 9. While whisking, slowly pour ½ of the still hot reserved pasta water, a little at a time, into the egg mixture.10. Remove pasta from heat and add the egg mixture to the hot pasta stirring continuously before returning to a low heat for 2 minutes.11. Add the remaining ½ of the water if necessary.12. Add fresh chopped herbs. Top with cracked black pepper and parmesan. Serve.🍽️