Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>10<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
450 g of linguini<\/span><\/p><\/li>- <\/span>
2 tbsp of salt<\/span><\/p><\/li>- <\/span>
300 g of wild mushrooms, chopped in 1\/4” cubes (I used lobster mushrooms)<\/em><\/span><\/p><\/li>- <\/span>
150 g of pancetta, chopped in 1\/4” cubes<\/span><\/p><\/li>- <\/span>
4 eggs, beaten<\/span><\/p><\/li>- <\/span>
2 cups (200 g) of pecorino cheese, finely grated (or parmesan cheese)<\/em><\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- 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)<\/em>. Reserve a mug full of pasta water and strain the pasta.<\/li>
- While the water is coming to temperature, heat a large deep skillet (ideally non-stick)<\/em> under medium heat. When hot, add the pancetta and the wild mushrooms. Cook until lightly the pancetta and mushrooms are lightly browned.<\/li>
- In a bowl, mix the eggs and the pecorino cheese until uniform.<\/li>
- 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!)<\/em>. Add the egg-cheese mixture and mix well until you see a cream forming. Add pasta water if too dry.<\/li>
- Done! Serve immediately with additional grated cheese on top and, optionally, chopped parsley or ground black pepper.<\/li><\/ul><\/div>
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