Begin by boiling
Whole Wheat Thin Spaghetti (1/2 box)
in salted water until al-dente per package's instructions. When pasta is done cooking, make sure to reserve 1/4 cup of starchy pasta water for the sauce.
Shiitake Mushrooms (4 oz)
Button Mushrooms (4 oz)
In a medium saucepan heat
Olive Oil (1 Tbsp)
and sauté shiitake and button mushrooms until tender for 3 minutes. Add
Garlic (2 cloves)
and cook for 1 minute. Take off heat and set the pan aside.
Place pasta back in the pan and add in yolks of the
, 1 yolk at a time, stirring slowly.
Heavy Cream (1 Tbsp)
and pasta water to the eggy pasta. Sprinkle
Parmesan Cheese (2 Tbsp)
and stir until combined and thickened. Season with salt and pepper to taste.
Sprinkle each plate with
Fresh Parsley (1 Tbsp)