Tagliatelle sautéed with mushrooms and ham with a poached egg

Method

1. Put the thinly sliced onion in a frying pan with a little oil; after a couple of minutes add the chopped garlic.
2. When the onion is translucent, add the sliced mushrooms and stir well every so often.
3. When the mushrooms are almost ready, snip the ham slices with scissors into strips or small pieces, stir well and turn off the heat.
4. Boil the pasta according to the packet instructions and, as soon as it’s ready, add it to the pan with the mushrooms, onion, garlic and ham, stir well for a few minutes and turn off the heat.
5. Finally, poach the eggs in water that’s about to boil for 3 minutes.
6. Done! When you break the egg it gives the pasta a saucy texture.
7. If you’re not brave enough for a poached egg, you can fry it in a dry pan with a lid on.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 190 g	100 g	% IR*	Share
Energy	375 kcal	197 kcal	19 %
Fat	10 g	5.3 g	14 %
of which saturates	2.3 g	1.2 g	12 %
Carbohydrate	52 g	27 g	20 %
of which sugars	4 g	2.1 g	4 %
Fibre	3 g	1.6 g	—
Protein	19 g	10 g	38 %
Salt	2.2 g	1.1 g	36 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos