Ingredients Pasta + Noodles Creamy Buckwheat Pasta with Wild Mushrooms 5.0 (2,029) Add your rating & review 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.One-Dish Pastas By Matthew Accarrino Matthew Accarrino Restaurant: SPQR Location: San Francisco Why He's Amazing: He's the mad genius of handmade pasta, creating primi like Meyer lemon spaghetti and mustard capellini. The minute Accarrino leaves his kitchen, he heads to his Napa Valley garden, where he experiments with fruits and vegetables at every stage of ripeness. Quintessential Dish: Smoked fettuccine with bacon, sea urchin and quail egg. Culinary School: The Culinary Institute of America, Hyde Park, NY. Restaurant CV: Olives, Oceana, RM Seafood, Per Se, Craft, Craftsteak, Craftbar, New York City; Craft Los Angeles. Alternative Career Choice: Growing up, Accarrino wanted to be a professional cyclist. A tumor in his leg forced him to change his plans. He spent two years at home recovering and watching Julia Child and Jacques Pépin, and decided he wanted to become a chef. All-Time Favorite Cookbook: The French Laundry Cookbook by Thomas Keller. Food & Wine's Editorial Guidelines Updated on September 25, 2019 Print Rate It Share Share Tweet Pin Email The intensely earthy flavor of buckwheat is rich and luxurious here with creamy mascarpone, silky mushrooms and runny eggs. Photo: © Tina Rupp Total Time: 30 mins Yield: 6 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 Directions Preheat the oven to 400°. On a nonstick baking sheet, toss the mushrooms with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, in a medium pot of boiling salted water, cook the eggs for 5 minutes. Drain the eggs and cool under cold running water. In another pot of boiling salted water, cook the pasta until al dente; drain well. In a medium skillet, heat the remaining 1 tablespoon of olive oil. Add the leek and cook over moderate heat until translucent, 3 minutes. Reduce the heat to low and stir in the mascarpone and cream, then stir in the butter. Season with salt and pepper and remove from the heat. Add the roasted mushrooms, cooked pasta and spinach to the skillet and toss to coat. Season with salt and pepper and mound the pasta into shallow bowls. Peel and halve the eggs, adding one to each bowl. Sprinkle the pasta with Parmigiano-Reggiano cheese and serve immediately. Notes Buckwheat pasta (called pizzoccheri in Italian) is available at specialty and health-food shops. Rate it Print