Vegetarian Carbonara

Ingredients:
1 pound spaghetti
3 tablespoons olive oil
2 garlic cloves, minced
1 cup frozen peas
1 cup diced mushrooms
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
3 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Cook the spaghetti in a large pot of salted boiling water, following the package instructions, until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the peas and mushrooms to the skillet and cook until softened, about 5 minutes.
Remove the skillet from the heat and let it cool slightly.
In a bowl, combine the cream cheese, Parmesan cheese, Pecorino Romano cheese, and eggs. Stir in the vegetable mixture.
Add the spaghetti to the bowl and toss to combine. Season with salt and pepper to taste.
Serve the carbonara immediately, garnished with parsley, if desired.