Grate the Parmesan Cheese (4 ounce).
Separate the yolks of Egg (5) Yolks into a medium bowl with 2 Whole Egg (2).
Whisk eggs together with ½ cup Parmesan, Salt (to taste), and Ground Black Pepper (to taste) until creamy.
In a large pot over medium-high heat, boil water. Once boiling, heavily Salt (to taste) the water and then cook Bucatini Pasta (1 package) following package instructions.
Heat a skillet over medium heat. Add Olive Oil (2 tablespoon). Once hot, cook Mushroom (0.5 pound) until crispy 8-10 minutes. Add the Fresh Spinach (0.25 pound) and cook until wilted.
Once cooked, set aside 1 cup of pasta water then drain the pasta.
Slowly add the pasta water into the egg mixture until the sauce loosens.
In the same skillet with the mushrooms and spinach, add the pasta and toss to combine over low heat. Pour the egg mixture into the pan and keep the heat on low. Lightly toss the pasta until each strand is coated in the sauce.
Season with Ground Black Pepper (to taste), garnish with Parmesan, and serve hot!