Pasta with Hazelnuts, Mushrooms, and Pecorino

A super-tasty mushroom pasta with pecorino, parmesan, two types of mushrooms, hazelnuts, and a splash of lemon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the mushrooms into smaller pieces. Heat up a frying pan with a splash of neutral oil and fry the mushrooms over medium-high heat until they start to brown. I like to fry the mushrooms in batches so they get a good sear.

Step 2

Put all the mushrooms back in the pan and add the shallots. Slice or finely chop the shallots and cook in the same pan as the mushrooms. Let the shallots cook for a while so they almost start to caramelize and become sweet. Finely chop the garlic and let it fry with the mushrooms and shallots at the end. Put the mushrooms and shallots in the pan together with the butter. Keep the heat low and let the wine and thyme cook in the pan until the wine is reduced.

Step 3

Cook the pasta two minutes less than the package instructions. Save 1 dl of the pasta water.

Step 4

Grate parmesan and pecorino. Mix together with the egg yolks and pasta water, season generously with black pepper and salt. Turn the drained, not too dry pasta into the mushroom pan and stir together over low heat until it reaches a slightly thicker consistency than cream sauce. Turn off the heat and add the cheese mixture, stirring for a creamy pasta. Toss in chopped hazelnuts and squeeze over lemon juice. Serve immediately with a bit of extra parmesan on top.