Steps: |
| -Bring a water to a boil for the pasta and cook to al dente. |
| -Drain the pasta but reserve 1 cup of the cooking liquid. |
| -Heat a deep saute pan on high heat and then add the pancetta. |
| -Turn the heat down and render the pancetta slowly over low heat until crispy. Add a little oil if necessary. |
| -Once the pancetta is crispy, remove from the pan and drain on some paper towels. |
| -In the same pan, heat the 2 tablespoons of oil and add the onion, saute until slightly caramelized and add the garlic. Saute an additional 2 minutes. |
| -Add the and mushrooms and remaining oil, and saute. You will need to use all of the olive oil because the mushrooms are highly absorbent. |
| -Saute for an additional 5 minutes until the mushrooms are soft and completely cooked; add the mixture to the large bowl. Add the drained pasta. |
| -Wipe the same pan clean or use another to fry the eggs. (They don't have to be perfect because you are just going to break them up) |
| -You want the yolks to still be a little runny. When they are done, place them in the bowl with the pasta and mushroom mixture. |
| -Add the tomatoes, cheese, chile flakes and reserved pancetta on top of the eggs. |
| -Gently mix it all together, breaking up the eggs. |
| -Add your reserved pasta water, as needed, to moisten the pasta and create more sauce. |
| -Season to taste. |
|
|
