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Cook pasta in large pot of boiling, salted water according to package instructions. Drain and set aside.
While the pasta is cooking, fry bacon in a skillet until crispy.
Spoon off cooking fat if you wish.
Heat olive oil in a non-stick skillet and fry mushrooms. Set aside.
Use a fork to mix together the eggs, cream, Parmesan, and parsley in a small bowl. Season lightly with salt and pepper. Set aside.
Put strained pasta into skillet with bacon.
Remove skillet from heat and add egg mixture. Stir well until smooth and creamy.
Divide into warmed pasta bowls. Season well with pepper.
Top with reserved mushrooms and sprinkle with Parmesan.
Serve immediately.
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