Ingredients

1 onion, chopped 6T olive oil 500g portabellini mushrooms, brushed and sliced 2 garlic cloves, crushed salt and milled black pepper 125g spaghettini, cooked 1/2 cup chopped Italian parsley 12 large eggs, beaten 1 cup grated imported pecorino olive oil to drizzle chopped parsley, to garnish  

Method

In a wide pan with a heat-proof handle, gently soften the onion in a tablespoon of oil. Add another two tablespoons of oil and the mushrooms, and increase the heat. Stir-fry briskly until just cooked. Stir in the garlic and some seasoning, then remove from the heat. Mix in the well-drained pasta, parsley, eggs and half a cup of pecorino. Heat the remaining oil and add the egg-pasta mixture. Cook gently, lifting with a spatula to allow any liquid egg to run underneath. When almost set, sprinkle the rest of the cheese and some seasoning over it, and drizzle with olive oil. Slide under a hot grill to set and brown on top. Garnish with chopped parsley and cut into wedges for serving. Serves 4-6   This recipe originally appeared in our 2014 Food Issue   READ MORE: Crispy tofu sandwich Calamari in tomato chilli Green curry pork meatballs