Heat a frying pan over a medium heat.

When hot add the olive oil and pancetta. Cook for 3-5 minutes or until crispy.

In a different small frying pan fry the mushrooms for 5-6 minutes to remove the majority of their water.

When the pancetta is done remove and set aside to drain on kitchen roll.

Set the mushrooms aside on kitchen roll aswell.

Whisk the yolks, paramesan and cream in a bowl. Season with salt and pepper.

According to the packet instructions cook the pasta in a pan of boiling salted water.

Drain the pasta well and into thr cream mixture. Stir continously until the mixture is smooth.

Add the pancetta and mushrooms and stir until all combined.

Check seasoning. Sprinkle with extra grated parmesan and serve.