Mediterranean Mushroom and Olive Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

2.While pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced potatoes and sauté for 8-10 minutes until golden and tender, stirring occasionally.

3.Add the chopped onion to the skillet with potatoes and cook for 3-4 minutes until translucent.

4.Stir in minced garlic, cook for 1 minute until fragrant.

5.Add both types of sliced mushrooms to the skillet. Cook for 5-7 minutes until mushrooms release their moisture and start to brown.

6.Add diced tomatoes, black olives, dried oregano, smoked paprika, red chili flakes (if using), salt, and pepper. Stir well and cook for another 5 minutes, allowing the flavors to meld and the tomatoes to soften.

7.In a small bowl, beat the eggs lightly with a pinch of salt.

8.Reduce heat to low. Add the cooked pasta to the skillet with the mushroom and olive mixture. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce if needed.

9.Pour the beaten eggs evenly over the pasta and quickly toss to coat the pasta and vegetables, allowing the eggs to gently cook and create a creamy texture without scrambling.

10.Sprinkle shredded mozzarella cheese over the pasta and cover the skillet with a lid. Let it cook on low heat for 2-3 minutes until the cheese melts.

11.Remove from heat. Serve the pasta garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.