Katie Quinn

MUSHROOM + BLUE CHEESE PASTA, WALNUT CRUMB

Katie Quinn
MUSHROOM + BLUE CHEESE PASTA, WALNUT CRUMB
 
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SERVES 4

INGREDIENTS /

2 plump garlic cloves, peeled + minced
2 large handfuls wild mushooms, halved if large
2 large slices sourdough bread
1/2 cup walnuts or pecans
Handful fresh flat parsley leaves
3 large eggs
1/4 cup cream
100g mild blue cheese
400g tagliatelle dried pasta
Olive oil
Sea salt flakes + freshly ground black pepper
Extra parsley, finely chopped to serve (optional)
Lemon wedges to serve

METHOD /

Preheat oven to 180˚C/350˚F.

Scatter walnuts on a baking tray and toast in the oven for 8 minutes or until starting to brown. Remove and set aside.

Add sourdough to a food processor bowl along with half the cooled walnuts and chopped parsley, add a bit of cracked black pepper and salt. Whizz to a fine breadcrumb.

In a bowl add the cream and crumble in the blue cheese, mix together well. Crack in the eggs and using a fork or whisk, combine thoroughly, season with freshly ground black pepper. Set aside.

Bring a large pot half-full of water to a rolling boil and when boiling add the pasta. Set a timer for 9-10 minutes.

Whilst pasta is cooking add 1 tbsp olive oil to a very large frying pan and when hot, add the breadcrumb/nut mix. Toast stirring often for 4-5 minutes or until lightly toasted and golden brown. Remove, set aside and wipe out pan using clean paper towel add back to the heat and splash in a glug of olive oil.

Toss in the mushrooms, season with a pinch of salt, and fry for 3-4 minutes or until softened. Stirring once or twice. Drain on paper towel and keep warm in a low oven.

When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan along with 3-4 tablespoons pasta water. Retaining the remaining pasta water.

Remove the pan from the heat. Quickly pour in the eggs and cheese mixture. Using the tongs lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Toss in the mushrooms and mix quickly to combine.

Plate up with a tbsp or two of toasted breadcrumbs on top and a few of the remaining walnuts. Add extra fresh parsley if you like

Serve immediately with lemon wedges and cracked black pepper.