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Author Notes: I wanted to use some dried porcini mushrooms lurking in my fridge -- said to use in 2 months even though dried. After hydrating them I used the liquid in my pasta water. All the black pepper is said to resemble coal dust, which is why it is called "carbonara". —aquarius
- 1 pound Linguini
- 1 tablespoon Olive Oil
- 6 ounces pancetta - 1/4" diced
- .5 ounces dried porcini mushrooms
- 4-5 green onions sliced
- 4 eggs
- 1/3 cup white wine
- 1/2 cup heavy cream
- 1 cup parmesan regianno cheese
- 1 tablespoon freshly ground pepper
- 1/2 cup chopped Italian parsley
- Rehydrate porcinis in 2 cups boiling water for 20 min. Drain & reserve liquid to add to pasta water. Coarsley chop mushrooms. Slice green onions & dice pancetta.Cook linguini in a large pot of boiling water, adding porcini liquid & salt. 8-10 minutes till el dente. In a large skillet heat olive oil over medium heat; add pancetta & brown for 2-3 minutes before adding porcinis & onions. Sautee slowly while pasta boils. In a large serving bowl beat eggs with wine & cream until blended. Stir in 1/2 cup Parmesan cheese & pepper. Drain linguini & pour into serving bowl and toss. Add pancetta mixture & parsley; toss again to coat well. Serve ASAP with remaining cheese & more freshly ground pepper on the side.
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