Ingredients

• 2 ounces (oz) dried porcini
• 5 tablespoons (tbsp) extra virgin olive oil
• 1 1/2 ounces (oz) pancetta, finely diced
• 2 cloves garlic, sliced
• 1 pinch salt and freshly ground black pepper
• 1 pound (lb) fresh fettuccine
• 4 each eggs at room temperature, beaten
• 1 1/2 tablespoons (tbsp) minced flat-leaf parsley leaves
• 2 grams (g) grated parmigiano-reggiano for serving.

Instructions

Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well.

Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat.

Add eggs and fold together quickly, to warm eggs without scrambling them.

Add a little more liquid if needed. Immediately divide among plates and garnish with parsley.

Serve at once with cheese alongside.