70g of pea shoots
200g wild mushrooms
2 tbsp olive oil
4 large eggs, beaten
250ml double cream
50g Parmesan cheese
Freshly ground black pepper
Extra Parmesan shavings for serving – optional
- Heat 1 tablespoon oil and butter in a medium frying pan and cook the wild mushrooms until soft and tinged with brown, cut any large ones in half.
- Cook the spaghetti according to the packet’s instructions. In a medium bowl combine the eggs, cream and parmesan.
- Drain the pasta and return to the pan, add the egg mixture, return to the heat and cook on a low heat for 3 – 4 minutes stirring constantly until the egg mixture is only just cooked, stir through the mushrooms and the pea shoots.
- Drizzle with the extra olive oil if desired and serve with shavings of parmesan and freshly ground black pepper.