Creamy Mushroom and Spinach Linguine

Method8 steps · about 40 min

1. 1

   Step 1: Prep everything first. Wipe the mushrooms clean and slice them about 5 mm thick. Finely dice the onion (1 small) and mince the garlic (3 cloves). Finely grate all 75 g of Parmigiano. In a bowl, whisk the 2 eggs with the cream, 60 g of the grated Parmigiano and the black pepper (1/2 tsp) until smooth. Set the remaining 15 g of Parmigiano aside for serving.

   Uses 400 g cremini mushrooms, sliced · 1 small onion, finely diced · 3 cloves garlic, minced · 75 g Parmigiano Reggiano, finely grated (60 g into the egg mixture, 15 g for serving) · 2 large eggs · 100 ml heavy cream · 1/2 tsp black pepper

2. 2

   Step 2: Bring a large pot of water (about 4 litres) to a boil and add 8 g of the salt. Keep the remaining 2 g of salt for the mushrooms.

   Uses 8 g salt

3. 3

   Step 3: While the water heats, melt the butter (20 g) with the olive oil (15 ml) in a large, wide pan over medium-high heat. Add the mushrooms in a single layer (work in two batches if the pan is crowded). Cook, stirring only occasionally, until the liquid has evaporated and the mushrooms are well browned, 6 to 8 minutes. Season with the remaining 2 g of salt.

   Uses 20 g butter · 15 ml olive oil · all the sliced mushrooms · 2 g salt

4. 4

   Step 4: Stir the diced onion into the browned mushrooms and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the spinach in handfuls, stirring until just wilted, about 1 to 2 minutes. Turn off the heat and leave the pan on the stove.

   Uses all the diced onion · all the minced garlic · 150 g baby spinach · the browned mushrooms

5. 5

   Step 5: Cook the linguine (350 g) in the boiling salted water until al dente, following the package time (usually 9 to 11 minutes).

   Linguine cooking time · 10 minUses 350 g linguine

6. 6

   Step 6: Scoop out about 150 ml of the pasta cooking water into a mug, then drain the linguine.

   Uses the cooked linguine · 150 ml pasta cooking water

7. 7

   Step 7: With the pan off the heat, add the hot linguine to the mushrooms and spinach. Pour in the egg, cream and cheese mixture and 60 ml of the pasta water, then toss constantly for 1 minute. Move the pan to the lowest heat and keep stirring for 1 to 2 minutes until the sauce is steaming, thickened and glossy and coats the pasta (about 70°C if you have a thermometer). Do not let it bubble, or the eggs will scramble. Loosen with a splash more pasta water if needed.

   Uses all the drained linguine · all the mushroom and spinach mixture · all the egg, cream and cheese mixture · 60 ml reserved pasta water, plus more as needed

8. 8

   Step 8: Taste and add a little more salt or pepper only if needed, since the Parmigiano is already salty. Divide among 4 warm bowls and top each with some of the reserved 15 g grated Parmigiano. Serve immediately.

   Uses 15 g grated Parmigiano Reggiano · the finished linguine