Creamy Vegetarian Carbonara

Cook the spaghetti according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the sliced mushrooms and continue to cook until they are browned and tender, about 8 minutes.

In a bowl, whisk together the heavy cream, Parmesan cheese, and egg yolks until well combined.

Add the cream mixture to the skillet with the mushrooms and onion. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

Add the cooked spaghetti to the skillet and toss to coat with the sauce. Season with salt and pepper

Serve carbonara, garnished with chopped parsley.