Creamy Spaghetti with Grana Padano & Black Truffle

Steps:

1) Boil water in a large pot

2) Whisk eggs and yolks in a medium bowl until no streaks remain. Stir in grated Grana Padano cheese and season with pepper.

3) Heat tablespoon of olive oil in a pot over high medium range. Sauté garlic, mushrooms, and ham for 10 minutes, stirring occasionally.

4) Cook spaghetti for 2 minutes in boiling water with 2 tablespoons of salt. Stir in a little butter, then drain the pasta.

5) In a large pot, cook pasta, stirring and tossing with tongs constantly, until al dente and water is reduced by about half, about 2 minutes.pot from heat.

6) Combine egg mixture with ¼ of the reserved pasta cooking water. Whisk ¼ cup reserved pasta cooking water into egg mixture. Pour egg mixture into pasta in oven, stirring and tossing constantly with tongs until cheese melts and egg thickens to form a glossy sauce.

7) Thin sauce with remaining 1/2 cups reserved pasta cooking water, adding one to two tablespoons at a time, until consistency of heavy cream is reached. Adjust it to taste and add truffle oil if desired.

8) Stir in the mushrooms, garlic, and ham and divide the pasta among serving bowls.

9) Finally, sprinkle the dish with truffle shavings, ground pepper, and parmesan cheese.