Gather your ingredients.
Bring a large pot of water to a boul, then add a generous amount of salt. Add the pasta and cook until it is al dente. Reserve 1 cup of the pasta water, then drain the pasta.
Meanwhile, cut the baby bella mushrooms into bacon lardon-sized pieces. Toss the mushrooms with salt.
Heat a large saute pan over high. Add the butter and cook until melted.
Add the mushrooms in one even layer. Cook over high heat, without disturbing, until they are golden brown on the bottom, about 3 to 5 minutes. Stir the mushrooms and continue to cook until golden brown all over.
Once they are browned, add the garlic and reduce the heat to low. Saute for 1 more minute or until fragrant.
Whisk together the Pecorino Romano and egg yolks in a small bowl. Stir in a few cracks of ground black pepper.
Add the pasta to the pan with mushrooms and toss to combine. Turn off the heat.
Add the egg mixture to the pasta and toss.
Slowly toss in the 1/4 cup hot pasta water at a time. Toss the pasta as you are adding the water until it all comes together as a sauce coating the pasta. You will use about 1/2 cup, but maybe more depending on your sauce preference. (Make sure the water is hot when you add it. You can microwave it if it has cooled down too much.)
Serve immediately with more grated cheese, if desired. Enjoy!
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