Mushroom Carbonara with Bacon & Thyme
2 tablespoons olive oil
2 –3 slices thick-cut bacon diced
8 ounces mushrooms sliced (I used a mix of crimini and shiitake)
2 garlic cloves minced
1/4 cup dry white wine
1 whole egg plus 2 yolks
1/4 cup grated Parmigiano-Reggiano plus more for serving
1/4 cup grated Pecorino Romano plus more for serving
3 sprigs thyme leaves stripped from stems
1/2 teaspoon fresh-cracked black pepper plus more for serving
6 ounces spaghetti
Place a large heat-proof bowl in the oven and set eat to 175º F.
Fill a large pot with water and season with salt. Bring to a boil
Meanwhile, heat olive oil in a medium skillet. Add bacon and cook, stirring occasionally, for 4–5 minutes. Add mushrooms and continue to cook for an additional 4-5 minutes. Add garlic and cook for about 30 seconds. Add wine and simmer until slightly reduced, 3–4 minutes. Remove from heat, cover, and set aside.
In a small bowl, beat egg, yolks, and cheese together.
When water comes to a boil, cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta quickly and add to warm bowl (removed from oven). If pasta becomes dry, add cooking water to moisten. Pour egg mixture over pasta and toss to combine. Pour bacon mixture over pasta. Add thyme leaves, fresh-cracked pepper, and salt and toss to combine. Serve immediately.