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When living in the Yukon, the restaurant I was working in had an abundance of morrel mushrooms. I had never tried them before and I was excited! After a bit of bargaining with the kitchen, I snagged a nice bagful. I knew exactly what I wanted to do with them. I went home that night and started rolling out some pasta. The richness of the egg yolk cream sauce make this recipe really decadent, perfect for a special occasion, or a special ingredient. If you don't have morrels, just use the best mushrooms you can find.

Here's what you'll need

  • 1 pound bacon
  • 1 small onion (finely chopped)
  • ½ pound morrel mushrooms
  • 2 tbsp butter
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 cups heavy cream
  • 5 fresh sage leaves
  • 3 tbsp almond slivers
  • 4 egg yolks
  • 4 slices ham or proscuitto
  • 1 package fettucine noodles (500g)
  • salt and pepper

  1. gently sautee the bacon and add the onions and garlic

  2. toss in the sliced morrels and almonds and cook until the mushrooms are soft

  3. add the cream and reduce for a couple of minutes on medium-low heat

  4. season well and toss in your par-cooked fettuccine noodles and finish cooking them

  5. remember to add some of the pasta water if you need to loosen the sauce up a bit


  7. make a "bowl" shape with your ham into the bottom of an oven-proof pan

  8. place an egg yolk in the center of each

  9. quickly cook under the broiler for 30 to 40 seconds

  10. BE CAREFUL! You don't want to cook the yoke, you want it to be runny to make a rich sauce. When you see the yolk develop a slight skin, it's done

  11. Gently place on top of your pasta

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