Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.
Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.
Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.
DELICATE EGG RIBBONS WITH BRESAOLA, CRISPY FENNEL AND SPRING LEAVES
1 bulb of fennel , herby tops removed
4 large free-range or organic eggs
freshly ground black pepper
1 head of radicchio , or 2 red chicory, leaves washed, spun dry and torn
2 good handfuls of rocket and/or watercress, washed and spun dry
16 slices of Montecatini Bresaola
extra virgin olive oil
a handful of freshly grated Parmesan cheese , plus extra for serving
juice of ½ a lemon
optional: 1 teaspoon truffle oil (try it!)
Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it really dry in a salad spinner and put to one side.
Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it’s done. If it is, hold the pan at an angle and start to peel it away with a spatula. When you’ve made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.
Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Finish off with an extra grating of Parmesan.
FIG, PROSCIUTTO AND RADICCHIO SALAD
4 slices sourdough, torn
100ml extra virgin olive oil
4 figs, halved
2 tablespoons honey
1/3 cup (80ml) balsamic vinegar
150g mixed salad leaves (mesclun)
1 small radicchio, leaves torn
8 slices Montecatini Prosciutto, torn
150g English stilton or other blue-vein cheese, crumbled
Preheat oven to 180C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil.
Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside.
Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse.
Whisk remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic and fig cooking juices in a bowl. Season. Transfer to a bowl with the leaves, prosciutto, cheese and croutons.
Toss to combine. Arrange on a platter and garnish with baked figs to serve.