Our version of an Italian classic. We use gluten free spaghetti but you can substitute any pasta that you want. Shitake mushrooms provide meatiness but you can use pancetta or whatever else works for you. Peas are optional!
1 lb of pasta (gluten free or regular) cooked and drained – 1/2 cup hot pasta water reserved
4 large fresh eggs
1/2 cup dairy free cheese or pecorino and/or parmesean cheese
2 garlic cloves, minced
8 oz shitake mushrooms, chopped
Saute shitakes in olive oil in a large skillet over medium heat. Season with a generous pinch of salt. Stirring occasionally, cook until the mushrooms have released their juices and the pan has started dry. Remove from pan and set aside.
Whisk eggs and cheese together in a medium size bowl and set aside.
Place skillet back over medium heat and pour most of the pasta water in. (Reserve a few tablespoons.) Add pasta to skillet and cook, tossing pasta gently until most of the water is gone.
Remove skillet from heat and pour in the eggs and cheese. Stir rapidly while the eggs cook, keeping the mixture moving so the eggs stay creamy and don’t scramble. Add the remaining pasta water if the mixture gets too thick.
Season with salt and pepper and serve immediately. Be a rebel. Add the peas.