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Pasta florentine
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a decadent creamy mushroom and peppery Parmesan pasta Florentine for a delightful dinner.
Ingredients:
  • 375g linguine
  • 4 egg yolks
  • 125.00 ml finely grated parmesan, plus extra to serve
  • 20g butter
  • 200g cup mushrooms, sliced
  • 2 tsp white vinegar
  • 2.40 gm salt
  • 3 garlic cloves, crushed
  • 40.00 ml plain flour
  • 128.75 gm milk
  • 127.50 gm salt-reduced chicken stock
  • 150g baby spinach
  • Fresh basil leaves, to serve
Instructions:
  • Prepare the pasta according to the instructions on the package. Once cooked, drain the pasta, making sure to save 1/3 cup of the cooking water. Keep the pasta covered to retain its warmth.
  • Whisk together egg yolks and Parmesan in a separate bowl. Set aside.
  • In a large, deep frying pan over medium-high heat, heat oil and butter until sizzling. Add mushrooms and sauté for 10 minutes until golden and tender, stirring occasionally. Transfer to a heatproof bowl and cover to keep warm.
  • Fill a medium saucepan with cold water until 8cm deep, then add vinegar and salt. Bring the water to a boil over high heat, then reduce heat to low until the water is simmering gently at the edges. Crack 1 egg into a small bowl. Use a wooden spoon to swirl the water and create a whirlpool before gently slipping the egg into the center. Cook for 3 to 4 minutes until the egg white is set and the yolk is still soft, stirring the water occasionally. Use a slotted spoon to carefully remove the poached egg and transfer it to a shallow bowl. Skim any foam from the water with a large metal spoon. Repeat with the remaining 3 eggs, keeping them warm and covered until ready to serve.
  • Add minced garlic to a hot frying pan and cook while stirring for 30 seconds until fragrant. Add flour and continue stirring constantly for 1 minute. Lower the heat, slowly pour in the milk while stirring until the mixture is smooth. Then, mix in the stock and bring to a simmer before removing from heat.
  • Combine pasta, egg yolk mixture, reserved cooking water, mushrooms, and spinach in a pan. Return to heat and cook over low heat for 2 minutes until the sauce thickens. Serve with basil, poached eggs, and extra parmesan on top.

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