Ingredients

The following ingredients have 2 Servings
  • 4 ounces angel hair pasta (cooked and drained)
  • 1/4 cup pasta cooking water (reserved)
  • 2 teaspoons olive oil
  • 5 ounces crimini or white mushrooms (thinly sliced)
  • 1 cup fresh baby spinach (roughly chopped)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly cracked pepper (plus more to taste)
  • 1/4 cup shaved or finely grated Parmesan or Pecorino Romano cheese
  • 2-3 eggs (steamed or fried until medium soft)

Instruction

  • Cook the pasta according to directions (reserving 1/4 cup pasta water as it cooks!), drain, and set aside. Do not rinse the cooked pasta.
  • In a stainless skillet over medium to medium-high heat, warm the oil. Add the mushrooms, stir to coat and then spread them across the pan. Let the mushrooms cook without stirring for 2-3 minutes, until browned. Stir and let cook a few more minutes until soft. Add the spinach. Sprinkle with salt and pepper, and stir to wilt. Add the cooked pasta back into the skillet.
  • Toss with tongs and taste the pasta. Add salt, if needed. Add a splash of pasta water, if the pasta is dry. Divide the pasta into bowls, sprinkle with cheese, and top each bowl with an egg. Enjoy!
  • Directions for soft cooked eggs:
  • Melt ½ tablespoon butter in a large non-stick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Add 2 eggs to the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add a tablespoon of water to the pan and cover with lid. Cook for 2 minutes, until the eggs are done to your liking. Slide the cooked eggs onto a plate and tent with foil.