Tagliatelle from Val d'Orcia with Mushroom Carbonara

Tagliatelle from Val d’Orcia with Mushroom Carbonara is a dish that blends elements of Tuscan cuisine with the traditional Roman carbonara, combining the richness of the typical mushrooms from Val d’Orcia with the creaminess of carbonara. Here is the recipe for a dish for four people:

Ingredients

• 320 grams of egg tagliatelle
• 200 grams of fresh porcini mushrooms or other mushrooms to taste (for example, champignons if porcini are not available)
• 150 grams of guanciale
• 4 egg yolks
• 1 whole egg
• 100 grams of grated Pecorino Romano
• Salt and black pepper to taste
• Extra virgin olive oil

Preparation

1. Begin by gently cleaning the mushrooms with a damp cloth or a brush. Cut them into not too thin slices.
2. Cut the guanciale into strips or cubes and fry it in a large pan with a drizzle of extra virgin olive oil until it becomes crispy. Remove the guanciale and set it aside.
3. In the same pan, add the mushrooms and sauté them in the fat released by the guanciale. When they are golden brown and have released their liquid, turn off the heat and set them aside.
4. In a bowl, beat the yolks and whole egg with the grated Pecorino Romano, add a pinch of black pepper and mix until you get a smooth cream. Do not add salt at this stage as the Pecorino and guanciale are already savory.
5. Bring a pot of salted water to a boil and cook the tagliatelle until al dente. Remember to save some of the cooking water before draining the pasta.
6. Take the pan with the mushrooms off the heat and add the drained tagliatelle directly to the pan, mixing well to flavor them.
7. Pour some of the cooking water into the bowl with the egg and Pecorino cream and stir quickly to thin the cream.
8. Pour the egg and cheese cream over the tagliatelle with mushrooms, add the guanciale and mix vigorously off the heat. The cooking water will help to create a smooth and creamy sauce that wraps well around the pasta.
9. Serve immediately, finishing with a grind of black pepper and, if desired, an additional sprinkle of Pecorino Romano.

This dish combines intense and rustic flavors with the delicacy of egg pasta. The secret is to quickly stir it off the heat to prevent the eggs from setting too much, instead forming a creamy sauce that wraps around the tagliatelle. Enjoy your meal!