Step 1

Fill a pasta pot with water and bring to a boil for your pasta.

Step 2

In a large saute pan, add your olive oil and your bacon and cook until crispy.

Step 3

With a slotted spoon, remove the bacon onto a plate and set aside.

Step 4

In the same pan you cooked the bacon add the mushrooms and cook until lightly golden brown then remove from the heat.

Step 5

In a large bowl, add your egg yolks along with salt, half of the cheese, and freshly ground black pepper and mix well.

Step 6

Set aside for now.

Step 7

Cook pasta until al dente according to the instructions on your pasta box.

Step 8

Half way through the pasta cooking, take about 1/4 cup of that water out and bring it over to your egg yolk mixture.

Step 9

Slowly whisk in that hot pasta water to lightly temper your egg yolks so they do not curdle later when added to your hot pasta.

Step 10

Now, scoop out another 1/4 of your pasta water (in case you need it later) and drain your pasta.

Step 11

Pour your hot pasta into your large bowl with the egg yolks and quickly pour your pancetta mixture over the pasta and toss well.

Step 12

Toss for a few seconds letting the pasta drink up the sauce.

Step 13

If the pasta seems too dry, add a little of that reserved pasta water and toss it again.

Step 14

Plate into individual bowls with your pasta and add a sprinkle of Parmesan and freshly ground black pepper.

Step 15

Enjoy!