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Mushroom Carbonara

Ingredients

• 1 1/2 lb crimini or button mushrooms, quartered
• 2 medium shallots, thinly sliced
• 1 cup parsley leaves with tender stems (about 1/2
• bunch), coarsley chopped
• 6 garlic cloves, thinly sliced
• 1 lb orecchiette
• 4 oz store-bought pre-grated Parmesan, plus
• more for serving

• 5 large egg yolks
• 1 large egg
• 1/4 cup extra-virgin olive oil
• 1 1/2 tsp freshly ground black pepper
• Kosher salt

Directions

1. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
2. Heat a large Dutch oven over medium-high for a good 3 minutes.
3. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
4. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil.
5. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes.
6. Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
7. Back to those mushrooms!
8. Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt.
9. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
10. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
11. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture.
12. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes.
13. Remove from heat and let cool 1 minute.
14. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
15. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
16. Add parsley and stir again to combine.
17. Taste and adjust seasoning for salt. add pepper and more parsley and parm on top