Linguini Porcini Carbonara

Ingredients

• 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
  

Directions

1. 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.