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Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside.
Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time. Drain the pasta, reserving 2 tablespoons of the pasta water.
Add the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.
Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.
Add the pasta and pasta water to the pan and stir over a gentle heat.