Pasta With Mushrooms, Fried Eggs and Herbs
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound rigatoni or mezzi rigatoni
- 3tablespoons olive oil, plus more for serving
- 4large eggs
- Black pepper
- 4tablespoons unsalted butter
- 1½pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
- 1large shallot, finely chopped
- 2garlic cloves, finely chopped
- 2teaspoons thyme, finely chopped
- ½teaspoon red-pepper flakes
- ¼cup grated pecorino or Parmesan, plus more for serving
- ¼cup roughly chopped Italian parsley, leaves and tender stems
- 2tablespoons torn mint, for garnish (optional, but recommended)
Nutritional analysis per serving (6 servings)
520 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 19 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1½ cups pasta water.
- Step 2
Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
- Step 3
Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
- Step 4
Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
- Step 5
Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.
Private Notes
Comments
This sounds tasty -- we love pasta with fried eggs, but the instructions are so backward for beginning cooks. The first two steps are the things that "cannot wait" and then you proceed with the easy stuff. If I were writing this for a beginning cook, I'd say 1) cook the mushrooms 2) cook the pasta while the mushrooms are cooking 3) toss pasta and mushrooms 4) fry the eggs Experienced cooks will see this as obvious, beginners will not
Thai recipe is awesome. Agree w/ others about the order - do mushrooms first, egg last. It is a delicious end result!
It's worth cleaning another pan to fry up the eggs while you toss the pasta and mushrooms together. Cold eggs = ick. I also like my garlic and shallots a little more cooked so I throw them in with the mushrooms from the start. A little splash of marsala or sherry is nice in the sauce.
Very strong thyme flavor even though I used half as much as specified. Same for parsley flavor.
Added some cream instead of the last tablespoon of butter. And frozen peas. It needs some fresh veggies.
This recipe was epic. We have less variety of mushrooms in where I live, so I used dried Porcini and shiitake’s to go along button mushrooms. Sieved the warm water I used for the dried mushrooms and added that along with pasta water.
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