Ingredients

• 350-450g/12 oz-1lb fresh tagliatelle

• 15ml/1 tbsp olive oil

• 225g/8 oz piece of ham, bacon or pancetta, cut into 2.5cm/1 in sticks

• 115g/4 oz button mushrooms, sliced

• 4 eggs, lightly beaten

• 75ml/5 tbsp single cream

• salt and ground black pepper

• 30ml/2 tbsp finely grated Parmesan cheese

• fresh basil sprigs, to garnish

Serves 4

Method:

1. Cook the pasta in a pan of boiling salted water, with a little oil added, for 6-8 minutes or until al dente.

2. Meanwhile, heat the oil in a frying pan and fry the ham for 3-4 minutes, then add the mushrooms and fry for a further 3-4 minutes.

3. Turn off the heat and reserve. Lightly beat the eggs and cream together in a bowl and season well with salt and pepper.

4. When the pasta is cooked, drain it well and return to the pan. Add the ham, mushrooms and any pan juices and stir into the pasta.

5. Pour in the egg, cream and half the Parmesan cheese. Stir well and as you do this the eggs will cook in the heat of the pasta.

6. Pile on to warmed serving plates, sprinkle with the remaining Parmesan and garnish with basil.