Ingredients:

• 8 oz Shiitake Mushrooms
• 1 Black Truffle
• 4 Large Egg Yolks 2 Large Eggs
• 1 lb Bucatini Pasta
• Black Pepper
• Kosher Salt
• 2 tbsp Olive Oil
• 2 oz Parmesan
• 2 tbsp Terosso Truffles’ Truffle Butter

Instructions:

• Combine the cheese, yolks, eggs, and pepper; set aside.
• Bring a pot of water to a boil. Spaghetti on standby.
• Meanwhile, cook the mushrooms until golden brown. Transfer mushrooms to a plate and reserve for later.
• Cook spaghetti 2 minutes less than package directions specify.
• Reserve 1 3⁄4 cups pasta cooking water. Do not forget this step! I repeat, reserve pasta cooking water. Drain the pasta.
• Add 1 cup of the reserved cooking water and the truffle butter to now empty pot (which the mushrooms were cooked in). Add the pasta and cook until al dente and liquid has reduced by half.
• Whisk 1/4 cup of the reserved pasta water into the cheese and egg mixture, then add the mixture to Combine the grated Parmesan, egg yolks, eggs, and pepper; set aside.
• Bring a pot of water to a boil with spaghetti on standby.
• While the water comes to a boil, cook the mushrooms until golden brown. Transfer the mushrooms to a plate and reserve for later.
• Cook the spaghetti 2 minutes less than package directions specify.
• Reserve 13⁄4 cups pasta cooking water. Do not forget this step! I repeat, reserve pasta cooking water. Drain the pasta.
• Add the truffle butter and 1 cup of the reserved cooking water to now empty pot (which the mushrooms were cooked in). Add the pasta and cook until al dente and liquid has reduced by half.
• Whisk 1/4 cup of the reserved pasta water into the cheese and egg mixture, then add the mixture to the pan with the pasta and cook, tossing the pasta and sauce gently but continuously until sauce is thickened and silky.
• Add additional reserved pasta water by 1-2 tablespoon increments until the sauce is similar in thickness to heavy cream. You may add quite a bit of the reserved cooking water and that’s OK!
• Stir in the mushrooms and serve with sliced/shaved truffles.