- 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
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.
In a separate bowl lightly whisk the egg yolks, milk and cream. Stir in half the grated cheese.
Drain the spaghetti and return to the pan. Stir through the mushroom and onion mixture, the ham and the creamy sauce. Toss together well.
Return to the heat for 1-2 minutes and toss until cooked through.
Season with plenty of freshly ground black pepper and sprinkle over the remaining cheese.