Fettuccine with Porcini

Place porcini in a bowl, cover with about 1 cup warm water, and soak for 30 minutes. Drain well, straining the liquid into a large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel, and press to remove moisture. Cut very large pieces in half.

Meanwhile, heat 3 tablespoons of oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until it begins to brown. Add garlic and sauté for another minute.

Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.

Bring a pot of salted water to a boil for the pasta. Cook pasta for 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.