Cook pasta in salted water until al dente. Reserve some pasta water.

Slice bacon and cook in a pan until crispy and brown. Pour off bacon juices and mix them into the egg and Parmesan mixture.

Add sliced mushrooms to the bacon and sauté until tender.

Use a splash of reserved pasta water to deglaze the pan and unstick any bacon bits.

In a bowl, beat eggs and mix with Parmesan, bacon juices, and black pepper. Add extra Parmesan if you like it cheesier.

Drain pasta and add to the pan with bacon and mushrooms.

Remove from heat, pour in egg mixture, and toss quickly to coat, adding more pasta water if needed for creaminess.

Serve immediately with extra Parmesan and pepper.