Step 1 — Prep the mushrooms

Wipe the oyster mushrooms with a damp cloth and slice them thinly. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and season with a pinch of salt and black pepper. Sauté 6–8 minutes until they turn golden and develop slightly crisp edges. Set the mushrooms aside in the pan off heat.

Step 2 — Cook the pasta

Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente (follow package timing, usually 9–11 minutes). Reserve 1 cup of pasta water before draining. The starchy water will emulsify the sauce and make it silky.

Step 3 — Make the sauce

In a large mixing bowl, whisk together 2 whole eggs + 2 egg yolks until smooth. Add the 100 g grated Pecorino and a generous crack of black pepper. Stir until the mixture thickens slightly. This bowl becomes the sauce base.

Step 4 — Combine pasta, mushrooms, and sauce

Turn the heat to low. Add drained pasta to the skillet with mushrooms and toss gently. Remove the pan from direct heat. Pour the egg-cheese mixture over the pasta and toss quickly and continuously. Add reserved pasta water one tablespoon at a time to reach a glossy, flowing consistency. Keep stirring — the eggs will thicken into a sauce, not scramble. If the sauce tightens too much, add more hot pasta water.

Step 5 — Serve and finish

Plate the pasta into shallow bowls, twirl for a neat nest, and finish with extra grated Pecorino and a generous crack of black pepper. Scatter chopped parsley if you like a fresh pop.