11 Tbsp. room temperature butter, divided
1 Tbsp. minced garlic
½ cup finely diced onion
1 sprig fresh rosemary
Chile flakes to taste
½ lb. wild mushrooms such as morel, chanterelle, porcini, black trumpet, hen of the woods, oyster or shiitake, cleaned, trimmed and coarsely chopped
1½ cups chicken or vegetable stock
½ to ¾ lb. fresh fettuccine*
¼ cup grated Parmesan cheese
Kosher salt to taste
Chopped parsley or chives
• Bring a large pot of salted water to a boil.
• In a medium saute pan over medium-high heat, melt 1 tablespoon butter. Add the garlic. Saute until fragrant, about 1 minute. Add the onion, rosemary and chile flakes. Stir until the onions become translucent, about 4 minutes. Add the mushrooms, stirring until they begin to soften and brown, about 2 minutes.
• Add enough stock to cover the mushrooms by half and bring to a simmer. Add more stock as needed, but without submerging the mushrooms completely. When the stock begins to simmer, add 7 tablespoons butter, 1 tablespoon at a time, stirring after each addition. Reduce until thick enough to coat the back of a spoon, about 5 minutes, then decrease the heat to low and remove the rosemary.
• Meanwhile, in a separate saute pan, melt the remaining 2 tablespoons butter over medium-high heat. Crack the eggs and fry in the pan until the whites are set but the yolks are still runny, about 1 minute. Set aside.
• Add the pasta to the boiling water and cook until al dente, 30 seconds to 1 minute, then drain.
• Add the pasta to the sauce and stir. Add the Parmesan cheese and stir again to combine. Salt to taste.
• Divide the pasta evenly between two warm bowls. Top each with an egg and chopped parsley or chives.
*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com