Fettuccine Carbonara

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8-10 minutes or according to package instructions for al dente. While your pasta is cooking, prepare the sauce.

Heat the olive oil over medium heat in a large saute pan and add the pancetta. Cook until crispy, about 4-5 minutes and remove the pancetta from the pan. Transfer to a paper towel lined plate to drain any excess fat.

Discard about half of the grease from the saute pan, but not all of it, and return the pan to the burner. At this point lower the heat to medium-low and add the mushrooms and onion. Cook until tender, about 4-5 minutes and then add the garlic. Cook for another minute and then remove from heat and set aside.

When it’s done drain the pasta through a colander and transfer to a large bowl, reserving about ¾-1 cup of the pasta water (just in case you need it).

In a small bowl whisk together the eggs, Parmesan cheese, half-and-half and plenty of salt and pepper until smooth. Very slowly drizzle the egg mixture into the hot pasta, stirring the pasta the entire time (this is important so that the eggs cook but do not scramble). Once incorporated, add in the pancetta and the mushroom/onion/garlic mixture. Add a little bit of the pasta water if you find it needs a smoother consistency. Garnish with parsley and Parmesan and enjoy!