Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
Add the cauliflower and quartered mushrooms to a mixing bowl, drizzle in the oil, salt and pepper, and toss to combine. Spread out onto the baking sheet and bake for 30 minutes, stirring halfway through.
Start cooking the pasta as directed on the package.
Cook the pancetta in a large skillet, remove with a slotted spoon to a paper towel lined plate and pour off most of the grease.
While the pancetta is cooking, in a mixing bowl, add the cheese, eggs, salt, pepper, red pepper flakes and parsley. Stir to combine and set aside.
Add the garlic and shallots and cook for 1 minutes, then turn off the heat.
Drain the pasta, be sure to reserve about 1 cup of the cooking water.
Temper your egg sauce by adding a splash of the pasta cooking water and stirring. Then add the sauce, roasted cauliflower and mushrooms, pancetta and drained pasta to the skillet.
Toss to combine, stirring in some of the reserved pasta cooking water as needed, until creamy in texture.