- 200 g macaroni
- 200 g herb mushrooms
- 1 bunch of spring onions
- 2 stalks of celery, (with green)
- 150 g scamorza, (smoked Italian cheese; alternatively strong mountain cheese)
- 4 tablespoons of olive oil
- 3 stems of thyme
- 4 eggs, (Class M)
- 50 ml whipped cream
Cook macaroni in salted water according to package instructions. Then pour off, quench briefly and drain well. Clean herb mushrooms. Clean the spring onions, cut the white and light green parts into 1⁄2 cm rings. Clean the celery, cut off the green and set aside. Untangle celery. Cut the sticks into approx. 1⁄2 cm slices. Roughly grate scamorza (or mountain cheese).
Heat the olive oil in an ovenproof pan, fry the herb mushrooms in it over a medium heat for 2-3 minutes. Add spring onions and celery and fry for another 2 minutes. Mix everything with the pasta and scamorza in the pan. Set the pan aside.
Pluck thyme leaves from the stems. Whisk the eggs with the cream, add the thyme and season with salt and pepper. Pour the egg cream over the pasta, cover with a lid and cook in the preheated oven at 200 degrees (gas 3, circulating air 180 degrees) on the 2nd rack for 10 minutes from below, until the egg cream is cooked. Sprinkle with plucked celery green and serve immediately.