The Very Best Pasta Carbonara

     Executive Chef Mark Levy provided this recipe to a collection of recipes - "favorite meals at home by world renowned chefs . . . " we were perusing while visiting a very nice hotel around the London, Ontario area.
     Pasta, being one of our favorite dishes, is always welcome at our table. And new recipes and methods are equally as welcome.
     This simple recipe has to be the best Carbonara we've ever eaten. A diagonally sliced bagette, lightly toasted and rubbed with a smashed garlic clove is all the accompaniment required.
6 oz. pancetta chopped in 1/4 inch pieces
2 portabello mushrooms (sliced)
1/2 cup white wine
1 cup cream
1 pound pasta (we prefer the thinner linguinni)
1 tbsp. chopped, flat-leaf parsley
4 egg yolks
1/2 cup parmesan
salt and pepper
1. Blanch the pancetta to remove the salt, then sauté to render. Pour off half of the oil and add sliced mushrooms, tossing with the pancetta, then continue to sauté until lightly caramelized.
Add white wine and reduce to half. Add cream and bring to boil for one minute. Remove from direct heat and cover.
2. Place pasta in a pot of boiling water and cook to desired doneness (barely past chewy), drain and add to mushrooms and pancetta. Add salt and pepper to taste. Toss until well mixed. Add parsley and toss again to spread evenly.
3. Serve equal amounts into each of four bowls, top each with a raw egg yolk and parmasean. Serve with lightly toasted, garlic rubbed bagette or Italian bread and a glass of red wine.