30-minute Creamy Mushroom Carbonara

Boil pasta in a pot of salted water according to package instructions for al dente.

Meanwhile, in a medium saucepan over medium heat, heat olive oil. Add mushrooms and saute until tender, 3 minutes. Add garlic and cook for 1 minute. Take off heat and set mixture aside.

When pasta is done cooking make sure to reserve ¼ cup of the starchy water for the sauce before draining it. Set the water aside.

Place the drained pasta back in the pot and add in the egg yolks one at a time stirring slowly. Add the heavy cream and pasta water and stir to coat. Sprinkle in the Parmesan and the mushroom mixture and stir until combined and thickened. Season with salt and pepper to taste. Serve! Sprinkle each plate with fresh parsley.