Directions

• 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.