We covered these extra-wide egg noodles with a Greek inspired topping. Warm spices like cinnamon and clove form an irresistible combination with beef and mushrooms. Cook, relax and enjoy!
What you’ll need:
1 red onion 3.5 oz shiitake mushrooms fresh dill sprigs 1 oz Pecorino Romano 8 oz ground beef 8 oz extra wide egg noodles ¼ tsp red chili flake ½ tsp cinnamon ¼ tsp ground cloves 7 oz 2% Greek yogurt olive oil coarse salt freshly ground black pepper
large pot large skillet zester
- Prepare ingredients
Bring a large pot of salted water to a boil. Peel then slice red onion, remove stems from mushrooms and slice. Chop dill and grate Pecorino Romano.
- Cook pasta
Add egg noodles to boiling water, and cook until al dente, 6–8 minutes. Drain noodles, reserving 1 cup pasta water.
- Brown beef
Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high. Add beef, season with ½ teaspoon salt and pepper, and cook until browned, about 3 minutes. Transfer beef to a bowl, leaving any pan-juices behind.
- Finish meat and mushrooms
Add 1 tablespoon olive oil to skillet and onions. Season with ½ teaspoon salt; sauté until golden, 8–10 minutes. Add mushrooms and chili flake and sauté, 3 minutes. Add beef, cinnamon, cloves and ¼ cup pasta water; cook until reduced. Remove from heat and stir in dill.
- Finish noodles
In a large bowl, whisk yogurt, Pecorino, and ½ cup pasta water until smooth. Add pasta and toss until noodles are coated. Season with salt and pepper.
Serve noodles topped with meat and mushroom mixture. Enjoy!