Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, usually about 8-10 minutes. Drain the spaghetti, reserving about ½ cup of the pasta water.

Sauté the Bacon: In a skillet, heat olive oil over medium heat. Add chopped bacon and cook for about 3-5 minutes until crisp. Add minced garlic and sauté for an additional minute. Transfer the bacon to a plate.

Cook the Mushrooms: In the same skillet, add sliced mushrooms and sauté for about 5-7 minutes until golden brown and tender.

Prepare the Egg Mixture: In a mixing bowl, whisk together the egg yolks and whole egg. Gradually mix in the grated Parmesan until combined.

Combine Pasta and Ingredients: Return the drained pasta to the skillet with the mushrooms and bacon. Remove from heat and quickly pour in the egg and cheese mixture, stirring vigorously. Add reserved pasta water as needed for consistency.

Serve with Flair: Plate the Mushroom Carbonara, garnishing with extra Parmesan and black pepper to taste. Enjoy!