Preparation time
20-25 minutes
Ingredients
|
For 2 people |
For 4 people |
|
200 gr Spaghetti Rummo 2 Garlic Pink Cloves 100 gr Mushroom Chanterelle Yellow 100 gr Mushroom Trompette 200 gr Mushroom Paris Brown Chestnut 200 gr Pouring Cream ½ Lemon Zests & Juice 1 Handful of Parsley Flat Olive oil or Butter Salt & Pepper Optional : Parmesan |
400 gr Spaghetti Rummo 4 Garlic Pink Cloves 200 gr Mushroom Chanterelle Yellow 200 gr Mushroom Trompette 400 gr Mushroom Paris Brown Chestnut 400 gr Pouring Cream 1 Lemon Zests & Juice 1 or 2 Handful of Parsley Flat Olive oil or Butter Salt & Pepper Optional : Parmesan |
Method
Bring a pot of salted water to a boil.
Peel and crush the garlic. Clean the mushrooms with a knife or a brush and slice them into bite-size pieces. Zest the lemon and keep the juice aside. Finely chop the parsley, set aside.
Once the water boils, add the pasta and cook for 8 minutes.
In a large frying pan, heat a large knob of butter or 2 tbsp of extra-virgin olive oil. Add the garlic and mushrooms and cook for about 6 or 7 minutes, until the mushrooms are soft and juicy. Add a small ladle of cooking water in the pan with the mushrooms and stir well. Then pour in the cream, the lemon zests and the lemon juice.
Add the pasta to the mushroom sauce, toss to mix and cook for 1 minute. Season with salt and pepper. Add the fresh parsley before serving ! You can also add some freshly grated parmesan… Yummy!
Tips ! If you want, you can add some pancetta or a soft-boiled egg to the recipe !