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.
Serves: 4
Ingredients
400g Spaghetti
1/4 cup olive oil
400g cup mushrooms, chopped
8 slices (75g) Montecatini Pancetta, chopped
3 eggs
1/4 cup flat-leaf parsley leaves, chopped
50g parmesan cheese, finely grated
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.
