Mushroom Carbonara

1: Firstly, set a pot with water for cooking the pasta.

2: In a pan with olive oil, sauté the mushrooms until they are deeply golden brown. Then you can add the crushed garlic and thyme.

3: Once fragrant, remove the pan from the heat and strain the oil from the mushrooms. Reserve the oil.

4: At this point, you can add the pasta to the pot of boiling water.

5: In a separate mixing bowl, beat together the eggs, parmesan, and crushed black peppercorn. While whisking with a fork, stream in the oil to combine.

6: Once the pasta is cooked, reserve 1 cup of the cooking water and strain the rest.

7: Add the pasta and the mushrooms to a pan that is not on a flame. This is to prevent the eggs from curdling.

8: Add the egg mixture along with some of the reserved pasta water and mix thoroughly to ensure the egg mixture emulsifies into a creamy sauce.

9: Add more pasta cooking water as needed.

10: Garnish with more parmesan cheese and optionally some shredded basil.

11: When adding the egg mixture to the pasta, ensure that the pan is warm but not hot, the residual heat from the pasta is enough to cook and emulsify the eggs into a creamy sauce.