I don’t have a whole lot to say about this recipe. Pasta with buttery mushrooms and parmesan is a nice, mildly flavored dinner. It’s filling, pairs well with red wine, and makes for nice leftovers. Egg yolk adds a creamy element, balanced by the nutty flavor of buckwheat groats (Alison’s mark on this classic recipe). Gluten free noodles work just as well here.
In lieu of a full essay, here’s a haiku:
Sometimes I don’t have
Much to say about cheesy
Rigatoni pasta
193 recipes cooked, 32 to go.
