Carbonara

Prep: 1. Measure out 0.5 lbs of dry spaghetti. 2. Cut the pork belly strips into lardons. Salt them with 1/4 teaspoon of salt. 3. Measure out the mushrooms (4 oz = 0.25 lbs). Clean them with paper towel. Slice them thinly. 4. Wash and slice a single habanero pepper. You can add it to the pile of mushrooms. 5. Grate 1/2 cup of parmesean cheese, loosely packed. Whisk together 2 large eggs and the parmasean cheese. Seperate 1 egg, yolk from egg. Add the yolk to the mixture and save the whites for something else. Add in a generous amount of freshly ground black pepper. Cooking: 1. Heat 3 quarts of water in a large pot. Add in 2 T of salt. Let it come to a boil. [15-20 min] 2. In a dutch oven, heat 1 T of oil to med-low heat. Cook the lardons for [10-15 min] to render out the fat. 3. Cook the pasta for 1 min minus the package al dente. Scoop out some of the pasta water. I saved about 1 cup. Strain the pasta. 4. Begin cooking the mushrooms in the dutch oven with the lardon. Let the mushrooms cook for about [4 min] or until the mushrooms have . 5. Use the pasta water to temper the egg mixture. Slowly add the hot water to the eggs while mixing to avoid cooking the eggs. 6. Add about a cup of reserved pasta water to the dutch oven. Lower the heat to medium. Add in the spaghetti and mix it well. Stir and cook for about 2 min. 7. Lower the heat to low. Add in the egg mixture slowly while mixing. Cook for another couple of min. Take off heat. Season with salt to taste.