Ingredients:

Button mushrooms (OPG Cvetko Dino) - 300g
Eggs - (Slavonija jaje d.o.o) - 2 pcs
Parsley (OPG Loboda Stjepan) - 3-4 leaves
Cow's cream (OPG Božić) - 1dl
Kale (OPG Loboda Stjepan) - 300g
Homemade pasta - ½ kg
Chicken breast - 200g
Red onion – one head
Garlic – three cloves
Lard
Salt
Pepper
Garlic granules
Smoked paprika

Method:

Put the pasta into boiling salted water and cook for 7-8 min (don't overcook it). Dice the chicken breast, season with olive oil, salt, pepper, garlic granules, and smoked paprika. Sear in a skillet and set aside.

Add lard to the skillet, sauté the red onion and garlic, add the chopped button mushrooms and thinly sliced kale, add salt and pepper to taste, then sauté everything together for about 10 min while adding splashes of the pasta cooking water. Add the fresh cream and stir everything together until you reach the desired sauce thickness, 1-3 min.

Remove the sauce from the heat and, stirring rapidly, whisk in two previously beaten fresh farm eggs.

💡 Notes and cooking tips:

The water you cook the pasta in is ideal for ladlefuls into your sauce because it is rich in starch released by the noodles, which is perfect for thickening sauces.