This autumnal pasta dish combines beautiful wild girolles with garlic and a confit egg yolk. It’s one of those dishes that looks impressive but is very simple! We’ve used fresh lasagna sheets to make ‘silk handkerchiefs’, which are lovely large pieces of slippery pasta - perfect for coating with confit egg yolk. The dish would also be lovely with pappardelle or another wide pasta shape, however. This recipe makes more egg yolks than you will need, just in case you break one or fancy a second helping! Of course, you could just make two.