Spaghetti with Guanciale, Mushrooms, and Truffle

Ingredients

• Spaghetti400 g
• Coarse sea saltfor water
• Guanciale150 g
• Cremini or porcini mushrooms200 g
• Egg yolks4 large
• Whole egg1 large
• Pecorino Romano DOP80 g
• Black peppercorns2 tsp
• Truffle oil1-2 tsp

Method

1. 1

   Prep the ingredients

   Slice the guanciale into 5 mm batons and thinly slice or chop your mushrooms. Grate the Pecorino Romano and crack the black peppercorns.

2. 2

   Render the guanciale and sauté mushrooms

   Add guanciale to a cold heavy pan and render slowly over medium-low heat until crisp. Remove the guanciale with a slotted spoon, leaving rendered fat in the pan. Increase heat to medium, add mushrooms, and sauté until deeply golden and tender, about 5-7 minutes. Remove from heat.

3. 3

   Build the yolk cream

   In a bowl, whisk egg yolks and the whole egg with Pecorino Romano and a generous grind of pepper until a thick paste forms. Loosen with two tablespoons of cool water. Stir in the truffle oil.

4. 4

   Cook the pasta al dente

   Bring a large pot of lightly salted water to a rolling boil. Add spaghetti and cook 1 minute shy of package time. Reserve 1 cup of starchy pasta water before draining.

5. 5

   Combine and emulsify

   Drain pasta directly into the pan with the mushroom and guanciale fat (off heat). Add the reserved guanciale and mushrooms. Toss vigorously with tongs, coating every strand. Add the yolk cream and a splash of pasta water. Stir continuously, lifting the pasta to introduce air, until a glossy, custardy sauce forms. Loosen with more pasta water as needed.

6. 6

   Plate and serve

   Twirl the pasta into warm bowls. Finish with a final shower of Pecorino and a heavy crack of pepper. Serve immediately.