Pappardelle with Ovuli Mushrooms

Method

1. Add a drizzle of extra virgin olive oil to a pan.
2. Grate lemon zest into the oil and add a couple of sprigs of lemon thyme.
3. Heat gently on low flame; the oil should not cook, only infuse flavor.
4. Bring a pot of salted water to a boil and cook the pappardelle until al dente (fresh pasta cooks very quickly).
5. Drain the pasta and immediately transfer it to the pan with the aromatized oil.
6. Toss the pasta over high heat for a few seconds to coat.
7. Turn off the heat.
8. Add a portion of the ovuli mushrooms to the pan and toss with the residual heat (the mushrooms should be semi-cooked).
9. Add a few raw slices of ovuli mushroom on top.
10. Grate a generous amount of Parmigiano Reggiano over the pasta.
11. Add another grate of fresh lemon zest.
12. Sprinkle a few lemon thyme leaves.
13. Season with freshly ground black pepper.
14. Finish with a final drizzle of extra virgin olive oil and serve immediately.