Cooking Instructions
01
Cook pasta in heavily salted water until al dente.
02
Saute mushrooms in butter with garlic until golden and most of their moisture has evaporated.
03
Whisk egg yolks, whole egg, and pecorino together. Season generously with black pepper.
04
Add hot pasta to the mushroom pan. Off heat, pour in the egg mixture and toss rapidly.
05
Add pasta water to loosen into a creamy sauce. The mushrooms add an earthy depth that works beautifully with the classic flavors.