Instructions

Bring a large covered pot of water to a boil over high heat with most of the salt.

While the water heats, chop the parsley leaves and set them aside on a small plate.

Slice the mushrooms and thinly slice the garlic.

Crack the eggs into a medium bowl, finely grate in the Parmesan, add most of the pepper, and beat with a fork into a thick paste.

Heat the oil in a 12-inch skillet over medium-high heat, add the mushrooms in an even layer, and sear undisturbed 4 minutes until browned underneath.

Drop the spaghetti into the boiling water and cook until al dente, about 10 minutes.

Stir the mushrooms, add the butter, garlic, and remaining salt, and cook 3 minutes over medium heat until the mushrooms are deep golden and the garlic is pale gold.

Add the peas to the pasta pot for the last minute, scoop out a cup of pasta water, then drain the spaghetti and peas together.

Turn the skillet heat to low, tip in the spaghetti and peas, and toss with the mushrooms for 30 seconds.

Whisk a splash of the hot pasta water into the egg mixture, pour it over the pasta, and toss constantly over low heat 1 to 2 minutes.

Keep tossing until the sauce turns creamy and coats every strand and a thermometer in the sauce reads 160 F (71 C), loosening with pasta water so it never scrambles.

Serve right away, topped with the parsley and the remaining pepper.