Ingredients
Scale
- 2 large eggs
- 2 large egg yolks
- 1 1/2 cups finely grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 pound tagliatelle pasta
- 1/2 cup reserved pasta water
- 8 slices thick-cut bacon, chopped
- 1/4 cup extra virgin olive oil
- 1 pound wild mushrooms, sliced
- 1 teaspoon finely chopped fresh rosemary
- 1-2 tablespoons chopped fresh parsley
- Fresh basil leaves, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until just shy of al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- Whisk together the eggs, egg yolks, 1 cup Parmesan, salt, and pepper in a bowl until smooth. Set aside.
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Transfer bacon to a paper towel-lined plate, leaving fat in the pan.
- Add olive oil to the pan with bacon fat. Increase heat slightly and add sliced mushrooms. Cook without moving too much to brown, about 6–8 minutes.
- Stir in chopped rosemary and cook for 30 seconds more. Return bacon to the pan.
- Add the drained tagliatelle to the skillet and toss to combine with bacon and mushrooms.
- Off the heat, pour egg and cheese mixture over hot pasta, tossing constantly until the eggs thicken into a creamy sauce. Use reserved pasta water to loosen the sauce if needed.
- Stir in the remaining Parmesan and fold in chopped parsley.
- Plate the pasta and finish with extra Parmesan, fresh basil, and black pepper. Serve immediately.
Notes
Reserve pasta water before draining for a silky sauce. Use good-quality Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian