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Heat a large frypan over med/high heat, add olive oil and mushrooms and sauté until mushrooms have released their liquid, continuing to cook until the mixture is dry.
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Add the garlic and sage and sauté for 2 minutes.
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Add the white wine and reduce by half.
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Add the cream and cook until thickened into a sauce. Season with salt and pepper.
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Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of pasta water.
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Meanwhile, poach the eggs until cooked to your liking.
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Add the pasta to the mushroom mix and toss well to combine, adding a little pasta water to loosen the sauce if required.
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Serve the pasta topped with a poached egg, garnished with grated Parmesan and crispy sage leaves.
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Serve and enjoy with family and friends!
