-
- Prep
- 10 mins
-
- Total
- 15 mins
-
- Serving
- 4
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Ingredients
| 400g spaghetti |
| 1 tablespoon olive oil |
| 200g sliced prosciutto, cut into 1cm wide strips |
| 4 medium field mushrooms, sliced |
| 2 garlic cloves, finely chopped |
| 3 eggs, plus 1 extra yolk |
| 150ml Devondale Long Life Thickened Cream |
| 2/3 cup grated Devondale Tasty Cheese, plus extra to serve |
| salt and pepper, to taste |
| 2 tbsp chopped parsley |
Directions
- Cook pasta in a large pot of boiling salted water according to the packet instructions.
- Meanwhile, heat oil in a frypan over medium heat. Cook prosciutto and mushrooms stirring, for 2-3 minutes until crispy. Add garlic for 30 seconds, then set pan aside.
- Place eggs, yolk, cream and cheese in a bowl. Season, and then mix gently with a fork. Drain pasta, then return to pot. Quickly add egg mixture and toss to combine. The heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately topped with prosciutto mixture, spring onions and extra cheese.
