Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic.
Put the pasta in a large pot, season with salt and cover with boiling water.
While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked
One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together.
Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta.
Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper.
