Allow goat cheese to come to room temperature and become soft, whisk in egg yolks
Remove the stems then thinly slice the mushrooms, trim half lengthwise then thinly slice the leeks. Mince the garlic
Put a pot of salted water to boil, then boil pasta to al dente and reserve 1 cup pasta water
Melt 2 tbsp of butter and 2 tbsp olive oil in a pan, then add mushrooms. Season with salt pepper paprika and red pepper flakes. After 2 minutes add leeks and garlic. Stir often until leeks are softened then let sit on the heat for 2 minutes to build up a fond.
Deglaze the pan with the Brandy and cook off the alcohol
Add the mushrooms and leeks to the strained pasta, then slowly add the goat cheese and egg yolks, stirring constantly. Slowly stream in pasta water while stirring until a smooth creamy sauce is achieved.
Top with parsley and Parmesan (or even feta) and serve