Languedoc pasta with mushrooms and fried egg recipe

Name: Languedoc pasta with mushrooms and fried egg recipe
Cuisine: European
Ingredients: 2 garlic cloves, finely chopped; Generous handful of parsley, finely chopped; 225g mushrooms (I use chestnut mushrooms); 200g linguine or tagliatelle; 4 tbsp olive oil; 10g unsalted butter; 2 eggs

8 steps

Updated at: Thu, 17 Aug 2023 09:45:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1510 kcal (75%)

Total Fat77.5 g (111%)

Carbs160.7 g (62%)

Sugars10.4 g (12%)

Protein45.2 g (90%)

Sodium164.1 mg (8%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

225gmushrooms

I use chestnut mushrooms

200glinguine

or tagliatelle

4 Tbspolive oil

10gunsalted butter

2eggs

Instructions

Step 1

Prep time 5 minutes

Step 2

Serves

Step 3

Mix the garlic and parsley together to make persillade.

Step 4

Clean the mushrooms with kitchen paper and either chop or slice them.

Step 5

Boil a saucepan of salted water and cook the pasta for a little less time than it says on the packet.

Step 6

Meanwhile, heat 1½ tablespoons of the oil in a frying pan and briskly fry the mushrooms. Season with salt and pepper. Add the butter and persillade and stir everything around, letting the garlic cook a little.

Step 7

Fry the eggs in the remaining oil in a separate pan, while the pasta finishes cooking.

Step 8

Drain the pasta and add it to the frying pan with the mushrooms, tossing everything together. Top each serving with a fried egg.