A revisited version of the classic carbonara, with mushrooms for a tasty and vegetarian touch!
Ingredients:
400g tagliatelle 
250g button mushrooms, sliced 
150g pancetta or turkey bacon (optional for a vegetarian version) 
2 eggs 
100ml crème fraîche or single cream (optional for a creamy carbonara) 
50g grated parmesan 
2 cloves garlic, minced 
Salt and pepper, to taste 
Fresh parsley, chopped, to garnish 
1 tbsp olive oil 
Instructions:
Cook the tagliatelle: Cook the tagliatelle in a large pan of boiling salted water according to the packet instructions. Drain, reserving a cup of the cooking water. 
Prepare the mushrooms and pancetta: In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook until golden and tender, about 5 minutes. Add the pancetta (if using) and garlic, and sauté until the pancetta is golden and crispy. 
Prepare the egg mixture: In a bowl, beat the eggs with the cream (if using), Parmesan cheese, salt, and pepper. Mix until smooth. 
Mix the pasta: Add the drained tagliatelle to the skillet with the mushrooms and pancetta. Remove the skillet from the heat and pour the egg and cheese mixture over the pasta. Toss quickly to coat the pasta. If needed, add a little of the reserved cooking water to obtain a creamy sauce. 
Serve: Garnish with fresh parsley and a little grated parmesan if desired. Enjoy immediately! Tips:
For an even more intense flavor, use a mixture of mushrooms (shiitake, porcini) and adjust the seasoning with a little freshly ground black pepper.
Prep time: 10 min | Cook time: 15 min | Total: 25 min
Servings: 4