Mushroom Carbonara

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  Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.

Meanwhile, do some veg prep:

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  Tear off and discard stems of 1 ½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl.
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  Lightly smash and peel 6 garlic cloves, then thinly slice.
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  Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.)
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  Coarsely chop 1 cup parsley leaves with tender stems.

Whip up the egg situation:

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  Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1 ¼ cups), and 1 ½ tsp. freshly ground black pepper in another medium bowl; set aside.

Brown the mushrooms:

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  Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
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  Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil.
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  Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!

Cook the pasta:

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  Once the mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 for minutes shy of al dente according to package directions.

Back to those mushrooms!

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  Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt.
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  Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.

Finish the pasta with the mushrooms:

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  When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
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  Add pasta along with 1 cup pasta cooking liquid to mushroom mixture.
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  Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce).
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  Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)

Add the eggs to finish the sauce and serve:

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  Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
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  Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
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  Add parsley and stir again to combine. Taste and adjust seasoning for salt.
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  Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.