In large skillet or Dutch oven set over medium-low heat, sauté bacon until crispy. Remove bacon and roughly chop it, drain off all but 1 tablespoon of the bacon fat, increase heat to medium-high, and add mushrooms to the pan. Season mushrooms to taste with salt and pepper and cook, stirring occasionally, until brown. Remove mushrooms and set aside.
Add another 2 tbsp. of bacon fat or olive oil to the pan; add the onions, season with salt and pepper, and sauté until very soft, 7 to 10 minutes. Add garlic, chopped bacon, thyme, and pepper flakes and sauté until fragrant, about another minute. Add white wine and sautéed mushrooms, and cook until the wine has reduced almost completely. Keep warm over very low heat.
Meanwhile, bring a large pot of well-salted water to boil over high heat. Cook linguine until al dente, reserve 1 cup of pasta cooking liquid, and then drain the pasta. Add the pasta to the onions, bacon, and mushrooms, stir to combine, and turn off the heat.
Using a rubber spatula, start vigorously stirring the linguine and then slowly pour in the beaten eggs. DO NOT STOP STIRRING. Keep stirring until the eggs have formed a creamy sauce, adding pasta water if necessary. Add the Parmigiano and keep stirring vigorously. Season to taste with salt and pepper. If the pasta has cooled too much during this process, turn the heat back on to low and stir constantly until the pasta has warmed up again.
Serve garnished with fresh parsley and more Parmigiano.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.