Rinse the mushrooms from the soil, rinse them in cold water, drain them, dry them and slice them into segments. Clean the artichokes, removing the stalks, the tough pointy leaves, cut them in half, remove the prickly choke, divide them into thin segments and then put them in cold water with a squeeze of lemon.Rinse the parsley, dry it delicately with a towel and chop it; peel the shallots, rinse them, dry them and chop them finely. Dice the beacon and keep them aside. Put 3 tbsp of oil in a saucepan and fry the shallots until soft but not golden; add the segments of artichokes, drain and dry them and brown for 3 minutes over a high heat, season with a pinch of salt and pepper, simmer, covered, over a medium heat for a 3-4 minutes.In the meanwhile heat the leftover oil in a saucepan and brown the mushrooms for 2-3 minutes over a high heat, flavour with a pinch of salt and pepper, mix them with the artichokes and simmer for 2 minutes, sprinkle this mix with chopped parsley. In a non-stick pan brown the cubes of beacon until evenly golden.Cook the pasta in plenty of salted water. Then put the eggs in a bowl with 2 tbsp of parmesan, milk, a pinch of salt and pepper and whisk these ingredients with a fork. Drain the pasta al dente, pour it in a pan with the bacon, add a few tbsp of the cooking water of the pasta, the artichoke mix and the mushrooms and stir with a wooden spoon.Remove the container from the heat, pour the egg mixture, season with a pinch of salt and a grind of pepper; place the pan over a medium eat again for a few seconds stirring and folding the ingredients in well until it reaches a creamy soft consistency.Serve this dish with a generous sprinkle of parmesan cheese.