Serve this pasta dish topped with shaved parmesan and grated nutmeg.


  • 500g San Remo Linguine

  • 4 tbsp olive oil

  • 2 tbsp butter

  • 1 brown onion, peeled & finely diced

  • 500g Swiss brown mushrooms, sliced

  • 150g sliced pancetta, chopped

  • 1 cup frozen peas

  • 2 eggs

  • 2 cups cream

  • 1 tsp ground coffee (espresso)

  • Salt & pepper

  • 100g shaved parmesan

  • Nutmeg, fresh, grated


  • 1.

    Cook pasta as per packet directions.

  • 2.

    In a large frying pan heat olive oil and butter on medium to high heat. Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft and pancetta is crispy, stirring the whole time. Now add the coffee and cook for 5 to 10 minutes and then turn down heat to low.

  • 3.

    In a bowl, combine eggs and cream and whisk together, season with salt and pepper.

  • 4.

    Once pasta is cooked, strain and then add to pan. Turn heat off.

  • 5.

    Pour in egg and cream mixture and stir through pasta. The heat from the pasta will cook the egg and also heat the cream. Stir well.

  • 6.

    Serve pasta topped with shaved parmesan and grated nutmeg.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1395kj
  • Fat Total 88g
  • Saturated Fat 43g
  • Protein 40g
  • Carbohydrate 111g
  • Sugar 12g
  • Sodium 1254mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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