30 Minute Creamy Mushroom Carbonara

1. Begin by boiling Whole Wheat Thin Spaghetti (1/2 box) in salted water until al-dente per package's instructions. When pasta is done cooking, make sure to reserve 1/4 cup of starchy pasta water for the sauce. 2. Slice the Shiitake Mushroom (4 oz) and Button Mushroom (4 oz). 3. In a medium saucepan heat Olive Oil (1 Tbsp) and sauté shiitake and button mushrooms until tender for 3 minutes. Add Garlic (2 cloves) and cook for 1 minute. Take off heat and set the pan aside. 4. Place pasta back in the pan and add in yolks of the Egg (2), 1 yolk at a time, stirring slowly. 5. Add Heavy Cream (1 Tbsp) and pasta water to the eggy pasta. Sprinkle Parmesan Cheese (1/8 cup) and stir until combined and thickened. Season with salt and pepper to taste. 6. Sprinkle each plate with Fresh Parsley (1 Tbsp) and serve.