Hearty Alpine Cappelini
Makes 4 to 6 servings.
Preparation time:10 minutes.
Cooking time: 10 minutes.
1 pound mushrooms, cleaned, trimmed and sliced 1/4 inch thick
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
2 eggs, beaten
8 ounces shredded Gruyere cheese
1 pound cappelini pasta
dried thyme leaves, salt and pepper to taste
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until browned. Cook the pasta until al dente, as package label directs. Drain, reserving 1/2 cup pasta cooking water, and place the pasta in a large bowl.
Add the mushroom mixture. Heat the cream to boiling in a small saucepan. Beat the eggs lightly in a small bowl and whisk in the hot cream. Whisk in the cheese; whisk until the cheese melts. Add the cream mixture to the pasta. Add enough hot pasta cooking water to make the mixture juicy. Add thyme, salt and pepper to taste. Serve immediately.
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