Prepare the mushrooms: Clean them with a paper towel and slice them. Set them aside.
Cook the pasta: Bring a large pot of water to a boil and add salt generously. Add pasta and cook according to the package instructions.While the pasta is cooking, prepare the rest.
Make the sauce: Whisk the eggs in a bowl. Add truffle oil, heavy cream, Parmesan, salt, and pepper to taste.
Cook mushrooms: Heat the oil in a large pan. Cook the mushrooms for about 5 minutes until most of their released water evaporates. Season with salt and pepper.
Drain the pasta reserving a little of the cooking water.
Add the pasta to the pot containing the cooked mushrooms. Stir well to combine and heat on low heat for about 1 minute until everything is really hot.
Combine: Turn off the heat and remove the pan from the hob (Note 4). Pour in the truffle oil sauce. Using tongs or two forks (careful not to scratch the pan), lift the spaghetti so that they mix easily with the egg mixture. The mixture should thicken and coat the pasta, but it should not scramble.Add 2-3 tablespoons of the pasta water to moisten the dish.
Adjust the taste with more salt and pepper if necessary, garnish with fresh thyme leaves, and serve immediately with a little more Parmesan and a grating of black pepper.
I had brown mushrooms and king oyster mushrooms. You can use white mushrooms, regular oyster mushrooms, white beech, shiitake mushrooms, chanterelles, etc.
Spaghetti, tagliatelle, fettuccine are all perfect.
Freshly grated Parmesan, not pre-grated.
The contents of the pan should be hot but don’t keep the pan on the hob, or the eggs will scramble instead of coating the pasta and making it shiny and silky.