Mushroom and pancetta spaghetti

Ingredients

• 400g dried spaghetti pasta 
• 2-3 cloves garlic, sliced
• 1/4 cup olive oil
• 400g cup mushrooms, chopped
• 8 slices (75g) pancetta, chopped
• 3 eggs
• 1/4 cup flat-leaf parsley leaves, chopped
• 50g parmesan cheese, finely grated

Method

1. Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
2.  Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and pancetta and cook, until pancetta is crisp. Add mushrooms and cook till most of the moisture disappears.
3. Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.
4. Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.