Ingredients:

300g spaghetti or your favorite pasta
150g beef pepperoni, thinly sliced
200g button mushrooms, sliced
2 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook Beef Pepperoni and Mushrooms: In a large skillet, heat olive oil over medium heat. Add the beef pepperoni and cook until it starts to crisp. Add the mushrooms and garlic, cooking until the mushrooms are soft and the garlic is fragrant.

Prepare the Sauce: In a bowl, whisk together the eggs and Parmesan cheese. Season with a pinch of salt and plenty of black pepper.

Combine: Reduce the heat of the skillet to low. Add the drained pasta to the pepperoni and mushrooms. Remove the skillet from heat, and quickly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the pasta and prevent the eggs from scrambling. Add a bit of reserved pasta water to reach your desired sauce consistency.

Serve: Plate the carbonara, garnishing with chopped parsley and additional Parmesan cheese if desired.