• 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 200 g mushrooms, sliced
  • 250 g courgettes, coarsely grated
  • 1 clove garlic, peeled and finely chopped
  • 500 g spaghetti
  • 2 free-range eggs, yolks only
  • 150 ml 1% fat milk
  • 150 ml single cream
  • 60 g mild Cheddar, finely grated
  • 60 g cooked ham, torn


  1. 1

    Heat the oil in a large saucepan over a medium heat and cook the onion for 5-10 minutes, until soft. Add the mushrooms and courgettes and cook for a further 5 minutes, until golden, adding the garlic for the last minute. Meanwhile, cook the spaghetti following pack instructions.

  2. 2

    In a separate bowl lightly whisk the egg yolks, milk and cream. Stir in half the grated cheese.

  3. 3

    Drain the spaghetti and return to the pan. Stir through the mushroom and onion mixture, the ham and the creamy sauce. Toss together well.

  4. 4

    Return to the heat for 1-2 minutes and toss until cooked through.

  5. 5

    Season with plenty of freshly ground black pepper and sprinkle over the remaining cheese.

Nutritional Details

Each serving provides
  • Energy 2818kj 673kcal 34%
  • Fat 19.3g 28%
  • Saturates 9.1g 46%
  • Sugars 10.1g 11%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

90.8g carbohydrate 7.2g fibre 30.4g protein

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