Triple "P" Carbonara (Pancetta, Prosciutto, Porcini)

This recipe is perfectly comforting for the palate. I like to call this my "Triple "P" Carbonara: Pancetta, Prosciutto and Porcini. I'd totally add a 4th "P," since it's a pasta, but the other 3 "Ps'" are more important. Look at that plate! Isn't she PRETTY? (Okay, i'm done with the "Ps.'" ...erm, promise!) Here's how to make it!...

Ingredients:

Pink Himalayan Sea Salt
1 large egg
3 cloves garlic, minced
1 small onion, diced
2 tbsp. flour
1/2 stick butter
2 cups porcini mushrooms, sliced
4 oz. slab of Pancetta, sliced into a thick julienne
4 oz. of Prosciutto, julienne
2 oz. Pecorino
2 oz. Parmigiano Reggiano
8 oz. milk
black pepper
1 tsp. sugar
spaghetti and fettuccine 8oz. each. (16 oz total)

Directions

Boil a large pot of water with 1 tbsp of salt. Cook pasta, until al-dente. I like a blend of Spaghetti and Linguine. It just makes the textures fun and more pleasing to palette. Save at least 1 1/2 cups of the pasta water.
In a sauce pan cook the Pancetta until golden brown. I like a bit of crispy, slightly charred Maillard Reaction to happen right here. It adds so much more flavor. Add Prosciutto and cook until brown. Add onions and cook until translucent.
Make a well in the center and allow fat to drip towards the middle. Add 1/2 stick of butter and minced garlic. Cook the garlic for less than a minute.
In the center of the well, add flour. Cook flour until it slightly bubbles. Add porcini mushrooms and cook until tender.
Mix the entire mixture and turn the heat to a low setting. Add milk, Pecorino, Parmigiano Reggiano, salt and pepper to taste. I like a bit more pepper than usual in this recipe.
Stir in your egg and a small amount of the water until it reaches your desired consistency. I like the perfect combo of thick and creamy, but still a lil' saucy.
Add cooked pasta to your sauce, toss and stir on low heat. Add pasta water to thin out sauce and cook until desired thickness.
Serve and enjoy!