Egg-based pasta has a lighter texture than regular pasta and works best with this sauce. Use a mixture of mushrooms such as oyster, shiitake and cremini.
Ready time: 30 minutes
Pasta with black garlic and mushrooms
12 oz (375 g) egg tagliatelle
1/4 cup olive oil
1 tsp chopped chili
1/2 cup sliced shallots
1 lb (500 g) mixed mushrooms, thickly sliced
2 tbsp chopped black garlic, about 3 cloves
1/2 cup grated pecorino Romano
2 tbsp chopped parsley
1 tsp grated lemon rind
Freshly ground pepper to taste
Bring a large pot of water to boil and season well with salt. Add pasta and cook according to package directions until al dente (usually about 5 minutes). Drain, reserving 3/4 cup of the water.
Heat 3 tbsp oil and chili in a large skillet over high heat. Add the shallots and sauté until translucent – about 1 minute. Add the mushrooms and sauté until they begin to lose their liquid – about 3 minutes. Add black garlic and sauté another minute. Add pasta to skillet and toss everything together. If it seems dry, slowly add pasta cooking water. Stir in half the pecorino Romano, parsley, grated lemon rind and remaining olive oil. Season with salt and pepper. Place on 4 serving plates and sprinkle with the remaining pecorino Romano.