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pasta with brown-buttered mushrooms, buckwheat & egg yolk

pasta + mushrooms = the best thing to eat


what you need


1/3 c buckwheat groats

1 pound pasta (i use rigatoni)

6 tbsp unsalted butter

2 tbs olive oil

4 garlic cloves

2 cartons of mushrooms (choose a variety)

black pepper

1/2 small shallot

1 c parmesan + more to serve

4 large egg yolks

what you do

Set a large pot of salted water to a boil

Toast the buckwheat in a large dry skillet over medium-high heat, shaking the skillet occasionally, until all the grains look toasted and smell really fragrant and nutty, about 4 minutes. Transfer to a small bowl and set aside.

Cook the pasta in the boiling water to al dente according to the package instructions. Drain the pasta. 

Melt butter in the same large skillet used for the buckwheat over medium-high heat until it's foamy and starting to brown, about 3 minutes. Add the olive oil, garlic, and mushrooms. Toss to coat in the browned butter and season with salt and pepper. Cook, tossing occasionally until the mushrooms are properly browned and starting to crisp, 12 to 18 minutes.

Combine the egg yolks and parmesan in a small bowl. Add the pasta and egg yolk mixture to the skillet and toss to coat. Cook for another minute or two and then plate and serve.

*inspire by Alison Roman 'Dining in' page 148

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