Mushroom tagliatelle with confit egg yolk

Preheat a fan forced oven to 65 degrees celcius. Carefully separate your eggs, discarding the whites, and drop the yolks into an oven-proof saucepan filled halfway with olive oil without breaking the outer layer (making sure the yolks are submerged). Leave to cook for 55 minutes.

Place a large pot of water of water on the stove to boil. Finely chop the shallots and garlic. Melt 1 tbs of butter with a glug of olive oil over a medium heat in a large pan before adding the shallots, stirring constantly until golden. Add the garlic and the mushrooms. Cook for a further ten minutes adding more olive oil if it looks dry. Add the spinach and combine.

When the water has boiled, add a good pinch of salt and the pasta. Cook until aldente. Drain the pasta and add to the pan with the mushrooms and stir well. Add a tablespoon of butter and mix in before serving.

To serve, swirl the pasta into heated bowls. Grate over some fresh parmesan and carefully place the egg yolk on top of the pasta without breaking the outer layer. Season with salt and pepper.