roastedMushroomLinguine

roasted mushroom linguine with parmesan eggs

In honor of The Year of the Egg, I recently made a roasted vegetable pasta with eggs. Italians have always used eggs in pasta, the most famous dish being Pasta Carbonara. The eggs add extra protein and creaminess to the sauce. This recipe is tossed at the last minute with lightly fried eggs. The eggs add flavor while the creamy yellow yolk adds richness to the sauce.


1 (6 oz.) pkg. cremini mushrooms (also called baby portobellos or baby bellas), halved
1 (3.5 oz.) pkg. shiitake mushrooms, stems removed and discarded, caps halved
1 red or orange sweet potato (usually labeled yams), cut into ½-inch pieces
½ cup coarsely chopped shallots
3 large garlic cloves, minced
4 tablespoons extra-virgin olive oil, divided
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
½ cup white wine
8 oz. linguine
3 eggs
⅓ cup shredded Parmigiano-Reggiano cheese

Heat the oven to 400°F. Toss the cremini and shiitake mushrooms with the sweet potato, shallots, garlic and 2 tablespoons of the olive oil in a large bowl. Spread the vegetables in a single layer in a large rimmed baking sheet and set the bowl aside for later. Bake 20 to 25 minutes or until the vegetables are browned and tender.

Toss the cooked vegetables in the original bowl with 1 tablespoon of the olive oil along with the salt and pepper. Place the baking sheet over medium heat on the stovetop. Pour in the wine and bring to a boil. Boil 1 minute or until the wine is reduced to about ⅓ cup, scraping up the browned bits as the wine reduces. Pour over the vegetables.

While the vegetables are roasting, cook the linguine according to the package directions. Drain well and toss with the mushroom mixture. Place in a large shallow serving bowl and cover to keep warm.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat until warm. Add the eggs, being careful not to break the yolks. Cover and cook 1 to 2 minutes or until the whites are just set but the yolks are still runny, adjusting the heat if necessary. Place the eggs on top of the pasta. Generously sprinkle the cheese over the eggs and pasta. Bring to the table and gently toss the eggs into the pasta, cutting the eggs into large pieces as you toss.

Serves 4