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- 60 g whole-grain spaghetti
- 100 g chanterelles
- 40 g of bresaola
- 1 egg yolk
- 15 g finely grated Grana Padano or Parmigiano Reggiano cheese
- 1 small clove of garlic
- 1 teaspoon of olive oil (5 g)
- 1 tablespoon of freshly ground black pepper
- 50–70 ml of the water used to cook the pasta
- A pinch of salt
- 1 tablespoon chopped parsley or fresh thyme
Cook the pasta al dente in salted water, reserving a small amount of the cooking water. Heat the olive oil in a skillet, add the finely chopped garlic and cleaned chanterelles, and sauté for about 4–5 minutes. Next, add the bresaola, cut into thin strips, and sauté briefly. Add the cooked pasta, a little of the pasta cooking water, and half of the grated Parmesan, and mix thoroughly until a delicate, creamy sauce forms. Transfer the pasta to a plate, place a raw egg yolk in the center, and sprinkle with the remaining Parmesan, freshly ground pepper, and parsley or thyme.
*The egg yolk should be mixed with the hot pasta just before serving.
