Bring a pan of water to the boil and season with a pinch of salt. Reduce the heat to a rolling boil and add the pasta. Gently mix with a fork to make sure the pasta doesn’t stick together and cook for 8-10 minutes, depending on its thickness.
Head a heavy based saucepan and add the butter, olive oil, garlic and shallot. On a low heat, sweat for two minutes and add the mushrooms. Cook for a further 2 minutes until the mushrooms and shallots start to caramelise. Add the white wine and vegetable stock and reduce to half.
Once the liquor’s reduced, add the cream and cook for 2 minutes, followed by 20g of parmesan and the mascarpone, mixing to remove any lumps.
Drain the cooked pasta and add to the sauce, saving a tbsp of the pasta water to help everything combine. Remove the pasta and sauce from the heat, add the remaining parmesan, chopped parsley and egg yolk. Mix everything together until full combines and serve.
Freshly cracked black pepper, warmed foccacia & a glass of Prosecco to serve.