Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta cooking water before draining.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving a small amount of pancetta in the pan.

Step 3

Add the sliced mushrooms to the same skillet with the pancetta fat. Sauté until golden brown and tender, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Season with salt and pepper to taste.

Step 4

In a small bowl, whisk together the egg yolks, whole egg, grated Parmesan, grated Pecorino Romano, and a generous amount of black pepper.

Step 5

Slowly whisk a small amount of the reserved hot pasta water (about 1 tablespoon) into the egg mixture to temper the eggs and prevent them from scrambling later.

Step 6

Add the cooked pasta to the skillet with the mushrooms. Remove from heat. Pour in the tempered egg mixture and quickly toss the pasta until it is evenly coated, and the sauce becomes creamy. Add reserved pasta water a little at a time as needed to thin the sauce.

Step 7

Stir most of the crispy pancetta into the pasta, reserving a small amount for topping.

Step 8

Divide the mushroom carbonara between serving bowls. Top with the reserved pancetta, extra grated Parmesan cheese, freshly ground black pepper, and a sprinkle of chopped parsley. Serve immediately and enjoy!