Recipe:
500 gram(s) fettuccine/spaghetti
4 medium egg(s)
50 gram(s) parmesan cheese (freshly grated)
1 pinch of black pepper
2 teaspoon(s) olive oil
2 cloves garlic, sliced
60 ml double cream
1 sprinkling of nutmeg (freshly grated)
50 g shimeiji mushroom
6 slices of beef salami, grilled & cut (julienne) (take half to cook, another half for garnishing)
Parsley & grated parmesan cheese for garnishing (you can also cut the parsley thinly and put it inside the dish)
Method:
1. In a bowl, beat together the eggs, Parmesan, cream and some pepper.
2. Cook the pasta more or less according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before the wrapper says it's done. Lower in a cup and remove approximately 125ml of the pasta water before draining.
3. Heat a pan with olive oil, put in garlic and let it cook until golden brown. Add in shimeiji mushroom and half of the salami cut into the pan. Cook for a while.
4. Take the pan off the heat and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg, carry proudly aloft, and dive in.
