Heat 2 tbsp olive oil in a skillet. Gently wash and slice your mushrooms. Add the mushrooms into the pan, making sure not to crowd them. Generously add salt; we’re trying to resemble guanciale here. While your mushrooms are sauteing, slice your leeks and thoroughly rinse. Flip your mushrooms and add the leeks to the pan, stirring occasionally.

In a saucepan, add about 1 liter of water. Salt it thoroughly and bring to a boil. Once your water is boiled, add the pasta and stir so they don’t clump together. Cook to package instructions and strain, reserving 1 cup of pasta water.

In a separate large bowl, add three egg yolks, your parmesan, and your black pepper. Whisk together and add your pasta, stirring quickly to coat. As the sauce gets thicker, add some pasta water a tablespoon at a time until you reach your desired consistency.

Plate your pasta. Add extra parmesan and black pepper and enjoy!