30-minute Creamy Mushroom Carbonara

• 6- 3/4 ounces, weight Whole Wheat Thin Spaghetti
• 1 Tablespoon Extra Virgin Olive Oil
• 4 ounces, weight Shiitaki Mushrooms, Sliced
• 4 ounces, weight Button Mushrooms, Sliced
• 2 cloves Garlic, Minced
• 2 whole Egg Yolks
• 1 Tablespoon Heavy Cream
• 1/4 cups Starchy Pasta Water
• 18 cups Grated Parmesan Cheese
• 1 Tablespoon Fresh Parsley, Roughly Chopped

1. Boil pasta in a pot of salted water according to package instructions for al dente.
2. Meanwhile, in a medium saucepan over medium heat, heat olive oil.
3. Add mushrooms and saute until tender, 3 minutes.
4. Add garlic and cook for 1 minute.
5. Take off heat and set mixture aside.
6. When pasta is done cooking make sure to reserve 1/4 cup of the starchy water for the sauce before draining it.
7. Set the water aside.
8. Place the drained pasta back in the pot and add in the egg yolks one at a time stirring slowly.
9. Add the heavy cream and pasta water and stir to coat.
10. Sprinkle in the Parmesan and the mushroom mixture and stir until combined and thickened.
11. Season with salt and pepper to taste.
12. Serve!
13. Sprinkle each plate with fresh parsley.

olive oil, mushrooms, mushrooms, garlic, egg yolks, heavy cream, starchy pasta water, parmesan cheese, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/30-minute-creamy-mushroom-carbonara/ (may not work)