1 cup cooked ham
1 cup of chopped mushrooms
150ml double cream
150ml single cream
60g parmesan cheese, plus extra to serve
Boil the pasta in a large pan of salted water until cooked.
Cut the ham into little squares and gently fry in a little olive oil. Add the mushrooms and fry until lightly browned.
Gently heat the cream on low heat, then separate the egg and whisk the yolk into the pan.
Grate the parmesan and whisk into the pan, season with salt and pepper.
Add the pasta into the sauce and toss together.
Sprinkle over some ground nutmeg, parmesan and chopped parsley.
*For a vegetarian option, leave out the ham.