Ingredients

• 20 oz. (560g.) orecchiette pasta
• 2 cups shitake mushrooms, diced
• 1 cup pecorino romano cheese, shredded
• 8 slices bacon, cut in pieces
• 4 eggs
• Salt and pepper to taste

How to make Orecchiette Carbonara directions

• 1

  Bring a pot of salted water to a boil, add pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta and set aside.

• 2

  In a large saucepan, cook bacon until it becomes crisp. Take the bacon out of the saucepan and set aside. In the same saucepan sauté onion over medium heat until it becomes tender. Add mushrooms and continue cooking for about 8 to 10 minutes.

• 3

  In a bowl whisk together pecorino romano and eggs. Add the pasta to the mushrooms, stir and heat. Pour the cheese mixture on the pasta with mushrooms and stir until the sauce is creamy and the eggs are no longer raw. Stir bacon into the mixture and serve.