To accompany


  1. Lightly spray a medium non-stick frying pan with oil and heat over a medium-high heat. Add chopped ham and cook, stirring, for 5 minutes or until crisp, then remove from pan. Add mushrooms and cook until soft.
  2. Meanwhile, cook spaghetti according to packet directions. Drain, reserving ¼ cup of the cooking water. Return pasta to pan and keep warm over low heat.
  3. Combine eggs, two milks and parmesan in a large jug. Add reserved cooking water, egg mixture, ½ the parsley and ½ the ham to pasta. Toss gently to combine so egg mixture starts to set and ham is warmed through. Serve pasta topped with remaining parsley, ham and mushrooms.
  4. Serve with a salad of green oak leaf lettuce, mesclun lettuce leaves and chopped fresh chives drizzled with a mustard vinaigrette (vinaigrette can be made by whisking together the Dijon mustard, red wine vinegar and olive oil).