- 10 mins
- 15 mins
|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|
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.