📖 Instructions

1. Prepare the Chanterelles: Gently brush the chanterelles to remove any dirt or debris. Avoid washing them unless absolutely necessary, as they can become waterlogged. If washing is needed, do so quickly and pat them dry immediately. Slice any larger mushrooms into smaller, bite-sized pieces. We don't want any big chunks.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add your favorite pasta—spaghetti, fettuccine, or even bucatini work well—and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. This starchy water is liquid gold; it will help create a luscious sauce.
3. Render the Guanciale (or Pancetta): In a large skillet, cook the guanciale (or pancetta) over medium heat until it's crispy and golden brown. Remove the guanciale from the skillet and set it aside, leaving the rendered fat in the pan. Be careful not to burn the fat; we need every last drop of that savory flavor.
4. Sauté the Chanterelles: Add the sliced chanterelles to the skillet with the rendered fat. Sauté them over medium heat until they are tender and have released their moisture, about 5-7 minutes. Season with a pinch of salt and pepper. The kitchen should now smell amazing. My granmother used to say, 'a happy kitchen, is a happy home'.
5. Make the Carbonara Sauce: In a mixing bowl, whisk together the egg yolks, grated Pecorino Romano cheese (or Parmesan), and a generous amount of freshly ground black pepper. The mixture should be thick and creamy. This is the heart and soul of the carbonara.
6. Combine Everything: Add the cooked pasta to the skillet with the chanterelles. Toss to coat. Remove the skillet from the heat. Slowly drizzle in a bit of the reserved pasta water, tossing constantly to create a creamy sauce. Be careful not to add too much water at once, or the sauce will become too thin.
7. Temper the Eggs: This is crucial to avoid scrambled eggs. Gradually add the egg yolk mixture to the pasta, tossing constantly and vigorously to emulsify the sauce. The heat from the pasta and water will gently cook the yolks, creating a rich, silky coating. If the sauce seems too thick, add a little more pasta water until you reach the desired consistency.
8. Add Guanciale and Serve: Stir in the crispy guanciale. Serve immediately, garnished with extra grated cheese and a sprinkle of fresh black pepper. A drizzle of high-quality olive oil wouldn't hurt either. Dig in and enjoy the fruits (or fungi) of your labor!