for 4 people

Pasta

350 g	pasta (e.g. Papardelle noodles)
	salted water, boiling

Mushrooms

	olive oil for frying
400 g	porcini mushrooms, cut into slices approx. 5 mm thick
½ tsp	salt
a little	pepper

Sauce

150 g	bacon, sliced
2	garlic cloves, squeezed
2 sprig	thyme
80 g	grated Pecorino
2	fresh egg yolks
	salt and pepper to taste
150 g	burrata, quartered

How it's done

Pasta

Cook the pasta in simmering salted water until just al dente. Retain 300 ml of the cooking water, set aside, drain the pasta.

Mushrooms

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the mushrooms in batches for approx. 5 mins. Remove from the oven, season.

Sauce

Fry the bacon in the same frying pan until crispy, without adding any oil. Add the garlic and thyme, fry for approx. 2 mins. Add the pasta and mushrooms, mix. Combine the pecorino and egg yolks with the reserved cooking water, then add to the pasta, stirring constantly. Remove the pan from the heat, season, plate up, top with the burrata.

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