2 Tablespoons Olive Oil
1/2 # Porcini Mushrooms, sliced
1 Medium White Onion, chopped
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Unbleached All-purpose Flour
1 ½ Cups Heavy Cream
½# Wide Pasta Noodles
1 Large Egg, beaten
2 Tablespoons Unsalted Butter
Fresh Ground Black Pepper
2 Tablespoons Dried Bread Crumbs
2 Large Eggs
½ Cup Parmigiano-Reggiano Cheese, grated

Preheat the oven to 400°F.

Cook the pasta as per the package directions until they are half done, then drain.

In a stovetop and ovenproof casserole, or Dutch oven, heat up the olive oil over medium high heat. Cook the mushrooms until they are soft and browned, but not shrunken. Add in the onion and continue to cook until they too are softened, stirring often. Sprinkle with the parsley and pour in 1 cup of the heavy cream.

Add the half done pasta to the pot, as well as the beaten egg, butter and season with the salt & pepper. Toss well and then sprinkle the bread crumbs over everything. Beat the last two eggs with the remaining cream and pour over everything. Sprinkle on the grated cheese and then bake for about 30 minutes or so, until golden brown and crusty. Let sit for 5 minutes before serving.