VERY INCORRECT PASTA CARBONARA Sauté mushrooms in a little butter until nutty and golden, set aside. Render pancetta (or guanciale if you can find it) until crispy and set aside. Cook finely diced onion or shallots in pancetta fat. Cook pasta (reserve a mug if cooking water). Whip eggs plus a bonus egg yolk with a couple of big dollops of marscapone, salt and pepper. Toss cooked pasta with onions, mushrooms, a huge handful of finely grated parmesan, egg mixture until combined. Add pasta water if dry. Crumble over crispy pancetta and enjoy.