Peel the onion and cut into small pieces. Brush off the mushrooms with a brush and cut into thin slices. Halve the king oyster mushrooms according to size. Heat the oil in a pan. Briefly fry the onions and mushrooms. Salt and pepper.

Cook the pasta in plenty of salted water according to the instructions on the package until al dente. Whisk the cream, eggs, salt and pepper. Drain the noodles and mix with the mushrooms in the pan. Pour in the egg cream, heat everything while stirring until the sauce is thickened (it is important not to let it boil). Roughly chop the parsley into the noodles (approx Set aside 1 tbsp).

Arrange the mushroom carbonara on plates, sprinkle with the remaining parsley and Parmesan and serve.