Clean the mushrooms, quarter them and fry them in a large, coated pan over medium heat for about 5 minutes.

Bring water to a boil for the pasta, then cook the spaghetti according to package directions until al dente. Meanwhile, finely chop the anchovies and grate the cheese. Crack the eggs, whisk them, and mix with the grated cheese and plenty of pepper.

About three minutes before the pasta is done, heat oil in a pan and briefly fry the anchovies (bacon takes a little longer, so start a little earlier).

Remove the pasta directly from the pot with a pasta spoon or fork and place it in the pan. Deglaze with approximately 50 to 60 ml of pasta water to stop the cooking process. Turn off the heat and pour the egg mixture over the pasta, stirring constantly until thickened. Add more pasta water as needed to achieve the desired consistency.

Add the fried mushrooms (without any juices that may have accumulated during frying) and gently fold them in. Season the pasta with salt and pepper and serve on two plates.