Ingredients

• 150 g spaghetti
• 2 eggs
• 150 g chanterelle mushrooms
• 130 g bacon, cut into strips
• 1/2 small onion
• 2 cloves garlic
• 2 tablespoons finely chopped parsley
• 40 g Pecorino cheese (or Parmesan or Grana Padano)
• freshly ground black pepper

Preparation

1. Bring water to a boil in a large pot and add 1 tablespoon of sea salt.
2. Wash the eggs in hot water or scald the shells with boiling water, crack them into a bowl, and beat with a fork.
3. Wash, clean, and dry the chanterelles.
4. Add the pasta to the boiling water and cook al dente for the time given on the package (about 9 minutes). Do not pour out the pasta water.
5. Put the chopped bacon in a large skillet and fry over medium heat for a few minutes until the fat renders out.
6. Add the diced onion, finely grated garlic, and chanterelles, and fry for a few minutes, stirring occasionally.
7. Add the parsley and season with freshly ground pepper.
8. Remove the skillet from the heat and add the pasta along with a few tablespoons of the pasta water; mix everything together.
9. Add 2/3 of the cheese and mix. Pour the beaten eggs over the pasta and mix vigorously, shaking the skillet so the pasta "tosses in the air" (the eggs must not scramble, only thicken slightly from the hot pasta). Add more pasta water if there isn't enough sauce, and shake the skillet while mixing the ingredients.
10. Plate the pasta and sprinkle with the remaining cheese.