Creamy Mushroom Penne
Hot Spring Egg
Indulge in this foolproof creamy mushroom penne, crowned with a perfectly poached hot spring egg and grated Parmesan for a luxurious, savory finish.
There is something uniquely comforting about a rich, earthy mushroom cream sauce clinging to perfectly al dente penne. The addition of a delicate hot spring egg—or onsen tamago—elevates this simple weeknight dinner into a luxurious experience. When pierced, the velvety, slow-poached yolk creates an instant, impossibly rich sauce that binds every bite together.
Ingredients
- 100 g penne pasta
- 2 whole eggs
- 150 g assorted mushrooms
- 1/2 onion
- 100 ml heavy cream
- 1 tbsp cooking oil
- to taste salt
- to taste black pepper
- to taste Parmesan cheese
Instructions
- 1Poach the eggs
Bring a pot of water to a boil, remove from heat, and add a quick splash of cold water to slightly drop the temperature. Carefully lower two eggs into the hot water, cover, and let them poach in the residual heat for 12 minutes.
Tip: Keep the water just below a rolling boil to prevent the eggs from breaking while poaching. - 2Mince the onion
Using a sharp knife, carefully mince the onion into fine, even pieces on a cutting board.
Tip: Use a sharp knife to avoid crushing the onion layers, which keeps the pieces neat and reduces eye irritation. - 3Cook the penne
Add 100 grams of penne pasta to a large pot of boiling water. Cook for 12 minutes until al dente, then drain and toss lightly with a little oil to prevent the noodles from sticking.
Tip: Make sure to salt your pasta water generously to flavor the noodles from the inside out. - 4Sauté the mushrooms
Heat a thin layer of oil in a frying pan over medium heat. Add the mushrooms and sauté until they turn golden brown.
Tip: Dont crowd the pan, as this will steam the mushrooms instead of browning them. - 5Prepare the creamy sauce
Add the minced onions, salt, and black pepper to the sautéed mushrooms. Pour in a ladle of pasta water and some heavy cream, then simmer until the sauce thickens.
Tip: Using a ladle of starchy pasta water helps the sauce emulsify and cling better to the pasta. - 6Combine pasta and sauce
Add the cooked penne pasta and a generous amount of Parmesan cheese to the pan. Toss everything together until the pasta is well-coated in the creamy mushroom sauce.
Tip: Add the cheese while the heat is still low to ensure it melts smoothly into the sauce. - 7Melt the cheese into the sauce
Continue to toss the cooked penne in the mushroom cream sauce over low heat. Sprinkle a generous amount of freshly grated Parmesan cheese over the pasta, folding everything together until the cheese melts and emulsifies into a thick, glossy coating.
Tip: If the sauce becomes too thick, add a small splash of reserved pasta water to loosen it up. - 8Plate the pasta
Transfer the creamy mushroom pasta into a serving bowl. Using a spoon, create a small indentation in the center of the noodles and carefully place the poached egg on top.
Tip: Handle the poached egg gently to keep the yolk intact for a beautiful presentation.
