A version of pasta carbonara consisting of whole wheat spaghetti tossed with sauteed cremini mushrooms, egg yolks, Parmesan cheese, and freshly ground black pepper.
Cook the spaghetti al dente according to package directions. Drain the spaghetti reserving 1/2 cup of the pasta water.
Mix together the egg yolks, Parmesan and 1/2 tsp freshly ground pepper in a bowl and set aside.
Heat the oil in a dutch oven over medium-high heat. Add the mushrooms and 1/4 tsp salt and cook, stirring occasionally, until mushrooms are well browned, about 5 minutes.
Stir the garlic in with the mushrooms and cook while stirring for 1 minute.
Take the dutch oven off the heat. Add the cooked spaghetti to the dutch oven and toss to combine with the mushrooms. Add the egg yolk mixture and continue tossing until evenly coated.
Slowly stir in the reserved pasta water, a little at a time, until you reach a desired consistency.
Taste and season with additional salt and freshly ground pepper if necessary.
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