- 200g Kāpiti Kowhai Gruyere
- 500g papardelle pasta
- 2 Tbsp of butter
- 2 Tbsp of olive oil
- 15 medium sized mushrooms, roughly chopped
- 1 handful of macadamia nuts
- 2 cloves of garlic
- 1 handful of fresh thyme
- 150ml of cream
- 1 egg yolk
- Bring a large pot of heavily salted water to the boil and cook papardelle according to packet instructions.
- Add butter and olive oil to a skillet, bring to a sizzle before adding mushrooms and fry until tender and well browned.
- Add macadamia nuts and allow them to cook until browned.
- Lastly add garlic, fresh thyme, Kāpiti Kowhai Gruyere and cream, simmering until the sauce has reduced by half.
- Toss the sauce through cooked pasta, top with an egg yolk and serve with extra grated Kāpiti Kowhai Gruyere.
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