-
1
Bring a large pot of salted water to a boil over high heat.
-
2
Add the pasta and cook for about 8-10 minutes or according to package instructions for al dente.
-
3
While your pasta is cooking, prepare the sauce.
-
4
Heat the olive oil over medium heat in a large saute pan and add the pancetta.
-
5
Cook until crispy, about 4-5 minutes and remove the pancetta from the pan.
-
6
Transfer to a paper towel lined plate to drain any excess fat.
-
7
Discard about half of the grease from the saute pan, but not all of it, and return the pan to the burner.
-
8
At this point lower the heat to medium-low and add the mushrooms and onion.
-
9
Cook until tender, about 4-5 minutes and then add the garlic.
-
10
Cook for another minute and then remove from heat and set aside.
-
11
When its done drain the pasta through a colander and transfer to a large bowl, reserving about 3/4-1 cup of the pasta water (just in case you need it).
-
12
In a small bowl whisk together the eggs, Parmesan cheese, half-and-half and plenty of salt and pepper until smooth.
-
13
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).
-
14
Once incorporated, add in the pancetta and the mushroom/onion/garlic mixture.
-
15
Add a little bit of the pasta water if you find it needs a smoother consistency.
-
16
Garnish with parsley and Parmesan and enjoy!
