10 mins


15 mins



  • 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

Step 1

Cook pasta in a large pot of boiling salted water according to the packet instructions.

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Step 2

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.

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Step 3

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.

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