300g rigatoni pasta or penne pasta
1 tbsp olive oil
150g chestnut mushrooms, sliced
240g spinach leaves
freshly grated nutmeg
3 large British Lion eggs
100ml double cream
50g grated Parmesan
3tbsp pine nuts, toasted
ground black pepper
* Cook the pasta in a large pan of boiling salted water for 10-12 mins or until al dente.
* While the pasta cooks, heat a non-stick frying pan, add the oil and mushrooms and sauté for 3-4 mins or until the mushrooms are golden. Stir in the spinach and stir until the leaves are just wilted. Remove from the heat and season well with salt and pepper.
* Beat the eggs with the cream, half the Parmesan, seasoning and nutmeg.
* Drain the pasta in a colander, return to the pan, stir in the egg mixture and stir well – the mixture will thicken as the heat from the pasta ‘cooks’ it. Stir in the mushrooms and spinach and pine nuts. Divide between bowls and sprinkle over the remaining cheese.
Serve while hot and enjoy!