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Carbonara with Truffles

Ingredients:

* 3-5 garlic cloves, depending on your level of garlic love, finely chopped

* 5-6 slices of pancetta, chopped up

* 3 tablepoons butter

* 8 oz of your favorite type of mushrooms, roughly chopped

* 1/2 cup white wine

* 1/2 cup heavy cream

* 1 large egg, one additional egg yolk

* 1/2 cup freshly grated Parmesean cheese

* Cracked black pepper, kosher salt

* 3 tablespoons freshly chopped parsley

* 1 pound pasta (linguini or fettucini)

* Topping: black or white truffles (or truffle paste or butter if you don’t have the real thing)

Directions:

Cook the garlic and pancetta over medium heat in the butter until it is light golden brown. Add the wine to the skillet and cook until almost totally evaporated. Remove from the heat and stir in the cream. While doing this, cook the pasta only until al dente (do not overcook it, very important!). Whisk together the eggs, parsley and cheese. Drain the pasta and add to the cream mixture in the hot pan, toss. Add the egg mixture while tossing to incorporate without scrambling the eggs. Add salt/pepper to taste throughout the entire cooking process and at the end if it needs it. Shave truffles over the top and enjoy! Recipe created and submitted by Christina Hoffman.