The Most Traditional-ish Wild Mushroom Carbonara Pasta

Directions

• Bring a large pot of water to a boil (about 5 liters). Add 2 tbsp of salt and the linguini. Cook the pasta until 2 minutes before al dente (2 minutes less than indicated on the package). Reserve a mug full of pasta water and strain the pasta.
• While the water is coming to temperature, heat a large deep skillet (ideally non-stick) under medium heat. When hot, add the pancetta and the wild mushrooms. Cook until lightly the pancetta and mushrooms are lightly browned.
• In a bowl, mix the eggs and the pecorino cheese until uniform.
• When the pasta are ready, add them to the pancetta-mushroom mix and add 1 cup of pasta water. Cook while mixing for 2 minutes, add pasta water if it gets dry. Remove the skillet from the heat (SUPER IMPORTANT!). Add the egg-cheese mixture and mix well until you see a cream forming. Add pasta water if too dry.
• Done! Serve immediately with additional grated cheese on top and, optionally, chopped parsley or ground black pepper.