• 450 g bucatini pasta (or spaghetti)
• 25 g unsalted butter
• 20

Cook the spaghetti in a large pan of boiling salted water until al dente and drain well. Heat the butter in a large frying pan, add the mushrooms and shallot and sauté for 3-4 minutes until softened. Add the cream, bring to the boil and cook for 2-3 minutes or until the sauce has thickened lightly. Add the pasta and stir in the beaten eggs and castelli vegetalia. Toss well together and season w