Ingredients :
- Lots of cracked pepper
- 500 g spaghetti
- 1 onion diced fine
- 500 g button mushrooms sliced or wedges
- 400-500 g frozen green peas
- 100 ml dry white wine
- 500 ml full cream
- 100 g grated Parmesan
- splash olive oil
- 7 eggs
- 1 tablespoon oregano
- 1 teaspoon thyme
Method :
- Slice mushroom then fry in oil till golden brown.
- Add chopped onion and sweat under lid for a while
- Boil the pasta till a little under al dente
- Meanwhile add white wine to mushrooms and reduce it till almost gone. Use some extra for more luck =)
- Add the cream plus herbs then bring to boil and simmer 5 minutes then add parmesan and melt (also season it)
- In a separate bowl crack the eggs and mix then pour some of the mushroom sauce in, not enough to scramble it but enough to make it hot.
- Drain the pasta and put it back into the pot that was used for boiling it then add all of the sauce.
- On low temperature cook it till it thickens stirring all the time. Once its creamy and thickened add the frozen peas straight in and it"s ready to eat once they are not frozen any more.
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