Pasta with parmesan foam and lecithin

Pasta in a different way – with parmesan foam and lecithin!


  • 500g pasta of your choice
  • 2 big mushrooms
  • Butter
  • 20ml whitewine
  • 20ml white portwine
  • 150ml chicken stock
  • 1 spoon of Lecithin
  • 1 shallot
  • 35ml cream
  • 50g grated parmesan


Boil the water and prepare the pasta in it.

Clean and chop the shallot and the mushrooms. We heat a spoonful of butter inside a pot and add the mushrooms and the shallot. Let it sweat shortly.

Then we deglaze everything with both wines and add the lecithin. After boiling it down, we fill up the result with the stock. Then we reduce everything again and add the cream. Let it come to a boil.

Afterwards, we take the pot from the stove, add the parmesan and let everything cool down for about ten minutes.

After these ten minutes, we heat the sauce again but don’t let it boil. We just want to make it liquid again. Then sieve and spice it.

The result is held warm in a pot with hot water. Add the rest of the butter.

In the end, we pour everything over the pasta, arrange it in a beautiful way and serve it.