Fettuccine Carbonara with Mushrooms

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente, then drain, reserving some of the pasta water.

2. 2

   While the pasta is cooking, cut the bacon or pancetta into small pieces and slice the mushrooms. Mince the garlic and chop the parsley. Grate the Parmesan cheese if not pre-grated.

3. 3

   In a large skillet over medium heat, cook the bacon or pancetta until it starts to crisp. Add the sliced mushrooms and cook until they are golden brown. Add the minced garlic and cook for another minute, being careful not to burn it.

4. 4

   In a bowl, beat the eggs and then mix in the grated Parmesan cheese, chopped parsley, and a generous amount of black pepper.

5. 5

   Add the drained fettuccine to the skillet with the bacon, mushrooms, and garlic. Toss to combine and remove from heat.

6. 6

   Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta and to prevent the eggs from scrambling. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

7. 7

   Season with salt and additional black pepper to taste. Serve immediately with extra Parmesan cheese and parsley if desired.