Begin by boiling a pot of salted water. Add the pasta and cook according to the package instructions until al dente, about 8 to 10 minutes. Drain and set aside, reserving a little pasta water if needed.

In a large skillet, add the chopped bacon over medium heat. Cook until the bacon is crispy, about 5-7 minutes. Then, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender, around another 3-4 minutes.

While the bacon and mushrooms are cooking, whisk together the heavy cream, egg yolks, grated Parmesan, salt, and black pepper in a mixing bowl until smooth and well-combined.

Add the drained pasta to the skillet with the bacon and mushrooms. Pour the cream mixture over the pasta and toss well to combine everything thoroughly.

Cook the mixture on low heat for about 2-3 minutes to thicken slightly without scrambling the eggs. Plate the pasta and garnish with chopped parsley. Serve immediately.

Dig in and savor the comforting, creamy goodness of your mushroom pasta carbonara with bacon.