Truffle Oil Pasta (with Mushrooms)

Prepare the mushrooms: Clean them with a paper towel and slice them. Set them aside.1 lb mushrooms

Cook the pasta: Bring a large pot of water to a boil and add salt generously. Add pasta and cook according to the package instructions. While the pasta is cooking, prepare the rest.1 lb pasta

Make the sauce: Whisk the eggs in a bowl. Add truffle oil, heavy cream, Parmesan, salt, and pepper to taste.4 eggs + 3 tablespoons truffle oil + ⅔ cup heavy cream + 3 tablespoons Parmesan + fine sea salt and ground black pepper

Cook mushrooms: Heat olive oil in a large pan. Cook the mushrooms for about 5 minutes until most of their released water evaporates. Season with salt and pepper.2 tablespoons olive oil + fine sea salt and ground black pepper

Drain the pasta reserving a little of the cooking water.

Add the pasta to the pot containing the cooked mushrooms. Stir well to combine and heat on low heat for about 1 minute until everything is really hot.

Combine: Turn off the heat and remove the pan from the hob (Note 4). Pour in the truffle oil sauce. Using tongs or two forks (careful not to scratch the pan), lift the spaghetti so that they mix easily with the egg mixture. The mixture should thicken and coat the pasta, but it should not scramble.Add 2-3 tablespoons of the pasta water to moisten the dish.

Adjust the taste with more salt and pepper if necessary, garnish with fresh thyme leaves, and serve immediately with a little more Parmesan and a grating of black pepper.fresh thyme sprigs