But every now and again, a girl needs to eat spaghetti.
And when it’s 3F outside (fuuuuuuuuck my liiiiiiiife), you add cheese to it, fuck the lactose consequences.
OD on GasX later.
What I Used
3 Eggs (yolks separated from whites). 1 handful Uncooked Spaghetti. Mushroom Varietals (Shitake, Portabella, White, Oyster, Chanterelle, Cremini). ½ cup Cilantro. 1 Med block Parmigiano-Reggiano. Salt. Pepper. Olive Oil.
What I Did
Preheat the oven to 400F.
Roughly chop the mushrooms, removing all the stems.
Spread the mushrooms on a foil-lined baking tray.
Generously drizzle olive oil over the mushrooms before shaking salt & pepper over them.
Use 2 trays if necessary, you want the mushrooms to lay in an even layer, not piled high.
Place the mushrooms in the oven to cook for about 25 mins or until the ends begin to curl.
Remove from oven and set aside.
When the mushrooms are properly roasted, heat 1 tbsp of olive oil in a med pot.
Add the roasted mushrooms to the pot along with the strained spaghetti and the reserved cooking liquid.
Cook, integrating the mushrooms into the pasta for about 1 min.
Remove from heat.
Stir in the egg whites, 1 cup shredded cheese and ½ cup cilantro.
Adjust seasoning with salt & pepper.