Cook the spaghetti according to package instructions. Set aside.

Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the bacon becomes crispy.

Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We will add it later. As for the bacon fat, you can keep it in a sealed container for later use or you may discard it.

Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.

Add the onion and garlic. Stir and cook until the onion becomes tender.

Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.

Add the mushrooms. Stir.

Slide-in the butter and then continue to cook until it melts.

Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.

Add Parmesan cheese, salt and ground black pepper.

In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream. Continue to beat until all the ingredients are well blended.

Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce becomes thick.

Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.

Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and Parmesan cheese.

Serve. Share and enjoy!