For mushroom carbonara, you will need:

400g pasta, slightly undercooked but kept warm
6 egg yolks
300ml cream
100ml milk
350g chestnut mushrooms (if not available, use white mushrooms), cleaned, stems removed and sliced into 1/2 cm slices
200ml olive oil
1 clove crushed garlic
1 tbsp chopped fresh parsley
2 cups parmesan flakes
2 tsp truffle oil (optional)
1/2 tsp each of salt and pepper

(serves 4)

In a dry pan, toast the mushroom slices without oil over medium heat until just brown on both sides. Remove and set aside.

Using the same pan, fry the garlic in the olive oil gently for 2 minutes and discard the garlic.

Whisk together the yolks, milk, cream, parsley, half the parmesan, salt and pepper. Put the cooked pasta in the garlic oil in the pan and reheat. When warm, add the whisked mixture and the mushrooms and keep stirring until the sauce thickens. Serve immediately with truffle oil, parmesan and freshly ground black pepper over the top.