Spaghetti Carbonara with Spinach and Mushrooms

Start pasta water (about 4 quarts) in a large pot.

Break eggs into a bowl and lightly beat them. Let them come to room temperature.

Place oil and butter in a medium saute pan over medium heat. Add garlic and cook until it turns a deep golden color. Remove the garlic from the pan and discard. Leave the oil in the pan.

While garlic is browning, start mushrooms (see below). When pasta water is boiling, add pasta and cook according to package instructions.

Add pancetta into the garlic-infused oil and fry at medium high until crisp. Add wine. When the wine has completely boiled away, turn off heat.

When pasta is done, reserve 1/4 cup of pasta water and add to the pan with the pancetta. Stir to deglaze pan. Drain pasta. Add pasta back to the pot it was cooked in.

Add the pancetta, cheese, parsley, pepper, and beaten eggs to the pasta and toss together thoroughly. Serve immediately with the spinach and mushrooms, extra cheese and more parsley, if desired.

For the mushrooms and spinach:
Add oil and butter into a separate frying pan and heat over medium heat. Add mushrooms and saute over medium heat until they are tender and just starting to brown. Add spinach and and saute until spinach is just barely wilted. Remove from heat and set aside. Top spaghetti with mushroom and spinach mixture.