Ingredients:

  • 1 lb spaghetti
  • 6 oz beef bacon, diced
  • 10 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 3 large eggs, room temperature
  • 1 cup Pecorino Romano cheese, finely grated
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. In a small bowl, whisk together the room-temperature eggs and the finely grated Pecorino Romano cheese until a thick paste forms; set aside.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the diced beef bacon and sauté until the edges are crisp and the fat has rendered, ensuring it reaches an internal temperature of 160°F (71°C).
  3. Toss the sliced mushrooms into the skillet and cook without stirring frequently until they develop a rich brown crust. Stir in the minced garlic and black pepper and cook for 60 seconds until fragrant.
  4. While the mushrooms are searing, cook the spaghetti in a large pot of salted boiling water until al dente. Before draining, scoop out at least 1 cup of the starchy pasta water.
  5. Turn the skillet heat to low and add the drained spaghetti directly to the mushrooms and beef bacon, tossing to coat the strands in the oils.
  6. Remove the pan entirely from the heat. Pour in the egg and cheese mixture along with 1/2 cup of the reserved pasta water. Stir vigorously and constantly for 1–2 minutes until the residual heat creates a velvety, creamy sauce.