Serves 4
1 medium-sized onion
4 oz (100g) button mushrooms 4 oz (100g) sliced cooked ham
2 oz (50g) butter
freshly milled pepper
2 egg yolks
1/4 pint (150ml) double cream
8 oz (225g) fresh green tagliatelle grated Parmesan cheese, to serve
Peel and chop the onion. Wipe and thinly slice the mushrooms and cut the ham in thin strips. Melt 11/2 oz (40g) of the butter in a frying pan over low heat, add the onion and cook gently for 10 minutes until tender and beginning to brown. Add the sliced mushrooms and ham and season with pepper. Cook gently for a further 2-3 minutes. Combine egg yolks and cream in a small bowl and set aside.
Add the tagliatelle to a saucepan of boiling salted water, bring back to the boil and cook noodles for 2-3 minutes, or until tender. Drain in a colander. Turn cooked noodles into- a warmed deep serving bowl, add the remaining butter and toss to coat. Add the egg and cream mixture and toss the noodles again. Then add the mixture of onion, mushrooms and ham and toss again. Serve with grated Parmesan cheese for sprinkling over the top.