Begin by boiling Whole Wheat Thin Spaghetti (1/2 box) in salted water until al-dente per package's instructions. When pasta is done cooking, make sure to reserve 1/4 cup of starchy pasta water for the sauce.
Slice the Shiitake Mushroom (4 ounce) and Button Mushroom (4 ounce).
In a medium saucepan heat Olive Oil (1 tablespoon) and sauté shiitake and button mushrooms until tender for 3 minutes. Add Garlic (2 clove) and cook for 1 minute. Take off heat and set the pan aside.
Place pasta back in the pan and add in yolks of the Egg (2), 1 yolk at a time, stirring slowly.
Add Heavy Cream (1 tablespoon) and pasta water to the eggy pasta. Sprinkle Parmesan Cheese (1/8 cup) and stir until combined and thickened. Season with salt and pepper to taste.
Sprinkle each plate with Fresh Parsley (1 tablespoon) and serve.