Add dry pasta to a large pot of salted, boiling water. Cook noodles for about 8-10 minutes or until al dente. Note: Before you drain the noodles, reserve about a 1/4 cup of the pasta water.
While pasta cooks, sauté the ham and bacon/pancetta with the butter and extra virgin olive oil until lightly brown.
Add mushrooms to the pan and cook for about two minutes.
In a medium sized bowl, combine the eggs with the Parmigiano Reggiano.
Once pasta is cooked al dente, add pasta to the pan with the mushrooms, ham and bacon. Top with the egg and Parmigiano Reggiano mixture. Toss pasta gingerly to evenly coat. Add a small amount of the pasta water, if needed, to help coat the noodles.
Plate the pasta and top with more grated Parmigiano Reggiano and freshly cracked black pepper, as desired. Eat and enjoy immediately!