Serves: 2, Calories: 485, Time: 45 mins

Ingredients:

• 4 slices ham or bacon, chopped.  202
• 2 tsp veg oil. 82
• 1 large courgette. 40
• 1 orange bell pepper, sliced.  50
• 6 medium mushrooms, sliced.  30
• Pinch of thyme
• 1 egg yolk (optional).  60
• 2 level tsp grated parmesan.  100
• 2 tbsp Elmlea/Philadelphia (80g approx).  122
• salt and pepper
• 2 small fists fresh Tagliatelle pasta (2 dried pasta nests per serving). 344

Method:

1. In sauté pan; Fry ham in oil over medium heat for 5 mins. Turn onto plate and put aside.
2. Slice courgettes lengthwise into quarters, remove core and discard. Slice diagonally into 2" pieces and fry for a few mins.
3. Add peppers and fry for 5-7 mins.
4. Add mushrooms, ham, seasoning and thyme and fry for 3-5 mins more.
5. Meanwhile, in large saucepan; Cook tagliatelle.
6. In small Pyrex bowl; Lightly whisk yolk with parmesan and cream.
7. Turn off ALL heat. Drain pasta, keeping it quite wet for the sauce. Return it to pan.
8. Tip eggy-cheese mixture into slightly cooled veg (so eggs don't scramble). Stir.
9. Add pasta to sauté pan. Stir briefly. Serve.

Calories = 970

• 970 / 2 = 485

Tip: If using dry tagliatelle, for 2 servings use 4 nests. For 3 servings use 6.

Note: Each pasta nest is approx 25g and 86 cals.