Description

Florentine pasta is typically made in a cream sauce, but not in this lighter version. It's made with angel hair pasta, a little olive oil, a bit of grated cheese all topped with a runny egg or egg made to your liking.

Ingredients

• 4 oz. angel hair pasta, cooked and drained
• 1/4 c. pasta cooking water, reserved
• 2 t. olive oil
• 5 oz. crimini or white mushrooms, thinly sliced
• 1 c. fresh baby spinach, roughly chopped
• 1/2 t. kosher salt, plus more to taste
• 1/4 t. freshly ground black pepper, plus more to taste
• 1/4 c. finely grated Parmesan or Pecorino Romano cheese
• 1/2 T. butter
• 2-3 eggs steamed or fried until medium soft
• 1 T. water

Steps

1. Cook pasta in well salted boiling water according to directions, about 4 minutes; reserve 1/4 c. pasta water after cooking; drain; set aside. DO NOT rinse the cooked pasta.
2. In a stainless skillet over medium to medium-high heat, warm the oil; add mushrooms; stir to coat; spread across the skillet; cook without stirring for 2-3 minutes, until browned; stir; let cook a few minutes until soft. Add spinach; sprinkle with salt and pepper; stir to wilt. Add cooked pasta back into the skillet; toss with tongs. Season to taste, adding salt, if desired. Add a bit of reserved pasta water if pasta is dry.
3. Serve, each serving sprinkled with cheese and topped with an egg.