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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a nice twist to a classic Roman dish that's traditionally made with spaghetti! Ingredients:
16 ounces tagliatelle pasta noodles, fresh, if possible |
1 tablespoon olive oil |
8 ounces ham, cut into 1-inch sticks |
4 ounces button mushrooms, sliced |
4 eggs, lightly beaten |
5 tablespoons light cream |
1 dash salt |
1 dash pepper |
2 tablespoons parmesan cheese, finely grated |
Directions:
1. Cook pasta in pan of boiling salted water, with a little oil added, 6-8 minutes or until al dente.
2. Meanwhile, heat 1 tablespoon of oil in frying pan & fry ham 3-4 minutes, then add mushrooms & fry another 3-4 minutes. Turn off heat & set aside, reserved.
3. In a bowl, lightly beat eggs & cream together & season well with salt & pepper.
4. When pasta is cooked, drain it well & return to pan, then add ham, mushrooms & any pan juices ~ Stri into pasta.
5. Pour in eggs, cream & half the Parmesan cheese. Stir well, & as you do this, the eggs will cook in the heat of the pasta.
6. Pile on warmed serving plates, sprinkle with remaining Parmesan & enjoy!
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