Cook fettuccine in boiling water according to package instructions.
Meanwhile, whisk eggs, cheese, parsley, salt and pepper until blended; set aside.
Heat oil in large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until golden brown, about 3 minutes. Add cream; heat without boiling.
Drain pasta in colander, without rinsing. Return pasta to cooking pot immediately. Add mushroom mixture and egg mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Serve immediately.