Take a frying pan and add the olive oil. Fry the bacon lardons and chorizo for 5 minutes over medium heat
Add the three kinds of mushrooms and fry for 3 minutes.
Add the garlic and fry for a minute more. Keep aside.
Whisk the egg yolks, egg and 200g of the parmesan cheese in a small bowl till it blends well. Season with black pepper.
Cook the pasta as per instructions on the packet. Save a quarter of a mugful of pasta cooking water before draining it.
Return the drained pasta and chorizo and mushroom mixture to the saucepan and add the egg and cheese mixture, stirring constantly. Add enough of the reserved pasta water to create a creamy sauce that coats the pasta, about 6 tablespoons.
Stir in the basil leaves and the remaining 100g Parmesan cheese. Serve hot.
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