Fill a large pot with water, add salt and bring to a boil

Boil the noodles 2 minutes under al dente (further in these instruction, you will cook noodles a bit more) Don’t forget to reserve 2 cups of pasta water

Prep the veggies, remove stems from mushroom and chop them into quarter pieces

Thinly slice garlic cloves, finely chop the shallots and chop the parsley, setting aside

In a medium bowl add 5 egg yolks, 1 whole egg, grated parmesan, black pepper and whisk together then set aside

Heat a large pot on medium high heat for 2 minutes, then add olive oil and heat for about a minute

Once the pan and oil are nice and hot add the mushrooms carefully with out moving them around the pan. You want to achieve a nice golden browned on one side of the mushroom so do not stir the mushrooms for 4-5 minutes

Then stir the mushrooms every 4-5 minutes, total cooking time is 15 minutes for the mushrooms

Turn the heat to low medium, add to the mushrooms the garlic, shallots, and 1 1/2 teaspoons salt, stirring continuously cooking for 1 minute

Over medium low heat still, add the pasta and 1 cup of reserved pasta water to the mushroom mixture

Continue to stir and cook until the moisture is absorbed, about 2-3 minutes

Remove pan from the heat

Add 1/2 cup of pasta water to the egg mixture, slowly and whisk together

Add the egg mixture to the pan and stir continuously coating the pasta while adding more reserve pasta water until you achieve a creamy smooth sauce

Add parsley and stir

Serve with parmesan cheese and more seasoning if needed