Pasta Carbonara with Mushrooms and Pancetta
2 thick slices pancetta, diced
1 pound mushrooms, sliced
1 fresh cayenne chili, minced
1/2 onion, diced
kosher salt and fresh ground pepper
8 ounces linguine, prepared according to package directions
2 eggs, well beaten
1/4 cup flat leaf parsley, minced
1/4 cup parmesan cheese, freshly grated
Cracked pepper
Saute pancetta until brown and crispy; sauté mushrooms, cayenne and onion. Beat egg in bowl large enough to toss pasta in. Dip hot pasta from the pan with tongs, immediately toss with beaten egg and coat with grated cheese and parsley. Arrange on a wam plate and top with mushroom mixture; add a grind of black pepper and serve immediately.