Spaghetti Carbonara

2 small or medium eggs
1/3 cup parmesean
1 Tbs butter
1/2 leek (or onion)
1 1/2 cup mushrooms (the ones in the picture are wild harvested Boletes)
4 oz pasta, spaghetti or fettucini

Whisk the eggs with the parmsean and set aside. Saute the leek and mushrooms in the butter. In the meantime, cook the pasta. The saute should be ready to add when the pasta is cooked. When the pasta is cooked, drain and quickly return to the pan. Drizzle the egg mixture into the pasta as it is being tossed. Have a friend help if needed, one pours, one tosses. The idea is to coat the hot noodles so the cheese melts and the egg cooks slightly. When it goes right, it makes a lovely cheesy coat on the noodles. Sometimes it clumps, as the egg cooks too much, but it's just as tasty. Add the saute and toss.

You can add meat, italian sausage, or ham, or prosciutto, but I think it's fine on its own. The original recipe is just onions, but I had ingredients to use up. I also think that whole wheat noodles would have complemented the mushrooms better, but I only had regular spaghetti.