Creamy wild mushroom carbonara

Ingredients

• 8 large egg yolks
• 1/2 cup (about 2 ounces) grated Parmigiano-Reggiano
• 1/2 cup (about 2 ounces) grated Pecorino Romano
• 1/4 teaspoon freshly ground black pepper, or to taste
• 5 ounces pancetta, cut into 1/4-inch dice
• 10 ounces seasonal wild mushrooms, trimmed and thinly sliced
• 1/2 teaspoon kosher salt
• 2 garlic cloves, minced
• 14 ounces dry spaghetti
• 1 tablespoon kosher salt

Instructions

1. 1

   Make the egg and cheese sauce. In a large bowl, whisk together the egg yolks, Parmigiano-Reggiano, Pecorino Romano, and black pepper until smooth and creamy. Set aside.

2. 2

   Cook the pancetta and mushrooms. In your Large Titanium Always Pan Pro, cook the pancetta over medium-low heat until crispy and golden, 10 to 12 minutes. With a slotted spoon, transfer the pancetta to a bowl and set aside, leaving the rendered fat in the pan. Increase the heat to medium, add the mushrooms and salt, and cook, stirring occasionally, until golden brown and crisp at the edges, about 15 minutes. Add the garlic and cook for 1 minute. Turn off the heat, return the pancetta to the pan, and leave the pan over the warm burner. Chef's Tip If not using pancetta, heat 4 tablespoons extra-virgin olive oil in your Large Titanium Always Pan Pro in place of the rendered fat.

3. 3

   Cook the pasta. Meanwhile, bring the Ceramic Perfect Pot to a boil with plenty of salted water. Add the pasta and cook until al dente. Reserve about 1 cup of the hot pasta water, then use tongs to transfer the pasta into the pan with the pancetta and mushrooms. Toss well to coat.

4. 4

   Finish the sauce. Add the hot pasta mixture to the bowl with the egg and cheese mixture, stirring quickly to prevent the yolks from curdling. Gradually pour in about 3/4 cup of the reserved pasta water, tossing constantly to create a rich, glossy sauce. Add more water as needed for a silky texture.

5. 5

   Serve. Divide among bowls and serve hot, topped with extra grated cheese and freshly ground black pepper.