Truffle & White Miso Carbonara

Steps:

1. To make the “carbonara” sauce, whisk together the egg yolks, whole egg, white miso and black pepper together until homogeneous; generously grate Parmigiano Reggiano and black truffle then mix to taste; set aside
2. On a pan over medium-high heat add 1 tablespoon of olive oil, then add the mushrooms once the pan is hot; allow to cook until the mushrooms release all their water and begin to brown (around 7-10 minutes), stirring occasionally; reduce heat to medium-low then add the finely diced leeks, shallots, and garlic and allow to sweat for 2 minutes whilst stirring; set aside
3. While the mushrooms are cooking, in a pot of salted water over high heat cook the pasta to 2 minutes less than its cooking instructions (just under al dente); save 1 cup of pasta water
4. Drain pasta and add to the mushroom mixture over medium-low heat together with ½ cup of pasta water, stirring constantly; cook until pasta is al dente and water has mostly evaporated; salt to taste and allow to cool for 2 minutes (the egg mixture will scramble if this is too hot)
5. Temper the egg mixture by whisking in ½ cup of warm pasta water slowly until homogeneous and no lumps are present, then incorporate into the cooled pasta mixture together with a handful of chopped parsley; turn the heat to very low and just warm the entire mixture whilst stirring constantly; taste and adjust with more salt and/or black pepper accordingly
6. To plate, place pasta into individual portions, then top with more grated Parmigiano Reggiano and chopped parsley; serve immediately and shave truffle on top at tableside