One package De Cecco Angel Hair (8.8-oz)
16 oz. fresh mushrooms or dried equivalent
1 egg
6 pints beef broth (bouillon cubes are fine)
a heaping half cup of grated Parmesan cheese
salt
After wiping the mushrooms with a dry cloth, slice and fry them vigorously in the butter in a 2 quart pot for about 15 minutes. Add the broth, keeping it boiling gently for 15 minutes. Pour in the Angel Hair pasta and boil briskly for 2 more minutes, stirring occasionally.
Remove from heat, swirl in the egg, sprinkle with Parmesan cheese and serve.
Serves 6 to 8.
