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Ingredients

• 1/2 pound  wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick
• 2 tablespoons  extra-virgin olive oil
•   Salt and freshly ground pepper
• 6   large eggs
• 1 pound  buckwheat pappardelle (see Note)
• 1   leek, white and light green parts only, halved and sliced 1/8 inch thick
• 1/4 cup  plus 2 tablespoons mascarpone cheese
• 1/4 cup  heavy cream
• 3 tablespoons  unsalted butter
• 1 1/2 cups  baby spinach
•   Freshly grated Parmigiano-Reggiano cheese, for sprinkling

Description

Chefs Love Showcasing The Intensely Earthy Flavor Of Buckwheat In Rich, Luxurious Dishes. At Craft Los Angeles, Matthew Accarrino Tosses Buckwheat Pasta With Creamy Mascarpone, Silky Mushrooms, And Runny Eggs.

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