Mushroom and pancetta spaghetti

  

• Ingredients

• 400g Barilla dried spaghetti pasta
• 1/4 cup olive oil
• 400g cup mushrooms, chopped
• 8 slices (75g) pancetta, chopped
• 3 eggs
• 1/4 cup flat-leaf parsley leaves, chopped
• 50g parmesan cheese, finely grated                           
  
  
  
  

  • Method
• Step 1
  Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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.