Carbonara with Porcini Mushrooms

Method

1. Cut the guanciale into strips.
2. Sauté the guanciale in a pan without oil until crispy, then remove and set aside.
3. In the same fat, cook the porcini mushrooms, cut into small pieces.
4. In a bowl, mix the egg yolks with grated pecorino and a little fat from the guanciale to create an emulsion.
5. Cook the pasta in boiling salted water, drain al dente, reserving some pasta water.
6. Add the pasta to the mushroom and guanciale sauce, tossing with a little pasta water for the last 2 minutes of cooking.
7. Turn off the heat, wait 10 seconds, then add the egg and cheese emulsion, toss until creamy.
8. Add the crispy guanciale and a grind of black pepper, serve immediately.