Creamy Mushroom & Zucchini Egg Pasta (Butter-Silk Sauce)

Slippery ribbons of pasta tossed with golden mushrooms and zucchini, finished with a glossy butter-and-egg sauce that clings to every bite.

Ingredients

• 200g (7 oz) pasta (any shape you have)
• 250g (9 oz) mushrooms, sliced
• 1 medium zucchini (about 250g/9 oz), cut into half-moons
• 3 tbsp butter, divided
• 2 large eggs
• 1/2 tsp black pepper (or to taste)
• 1 tsp salt, plus more for pasta water
• 1/3 cup pasta cooking water, reserved (more as needed)
• 1 tbsp olive oil (or other neutral oil)

Method

• 1

  Step 1: Boil pasta & reserve water

  Bring a large pot of well-salted water to a boil. Cook pasta until just al dente (1 minute less than the package says). Scoop out **1/2 cup** pasta water, then drain.

• 2

  Step 2: Brown the mushrooms

  While the pasta cooks, heat a large skillet over medium-high heat. Add **1 tbsp الزيت/olive oil** and **1 tbsp butter**. When the butter foams, add mushrooms and **spread them out**. Cook undisturbed for 2 minutes, then stir and keep cooking until deeply golden and the pan is mostly dry, 4–5 minutes total. Season with a pinch of salt and pepper.

• 3

  Step 3: Sauté zucchini

  Add zucchini and **1 tbsp butter**. Cook 2–3 minutes until just tender but still a bit crisp, and the edges are lightly golden.

• 4

  Step 4: Make the egg-butter “silk”

  In a bowl, whisk **2 eggs** with **1/2 tsp black pepper** and a small pinch of salt. Add **1/3 cup** reserved hot pasta water while whisking (this gently warms the eggs so they don’t scramble).

• 5

  Step 5: Toss & emulsify

  Reduce skillet heat to **low**. Add drained pasta to the mushrooms/zucchini and toss to coat. Turn the heat **off**. Immediately pour in the egg mixture and toss vigorously for 30–60 seconds until the sauce turns glossy and lightly thickened, clinging to the pasta. Add the remaining **1 tbsp butter** and toss again. If it looks tight/dry, splash in more pasta water 1–2 tbsp at a time until silky.

• 6

  Step 6: Serve

  Taste and adjust salt and pepper. Serve immediately while it’s glossy and saucy.

Tips

• **Avoid scrambled eggs:** The key is **low/no heat** when adding the egg mixture, plus tossing fast. If your pan runs hot, take it off the stove for 1 minute before adding eggs.
• **Using lasagne sheets instead of pasta:** Slice sheets into 2–3 cm (1 in) ribbons, boil 2–3 minutes until tender, then proceed as written.
• **Extra mushroom browning tip:** Don’t overcrowd—use your biggest pan and let them sit undisturbed at first to get that deep golden color.
• **Storage:** Best eaten fresh. Leftovers keep 2 days refrigerated; reheat gently with a splash of water and a small knob of butter (avoid high heat).

Nutrition (per serving, estimate)