Method

1. Lightly spray a medium non-stick frying pan with oil and heat over a medium-high heat. Add chopped ham and cook, stirring, for 5 minutes or until crisp, then remove from pan.

2. Meanwhile, cook spaghetti in a large saucepan of boiling water, following packet instructions or until just tender. Drain, reserving ¼ cup of the cooking water. Return pasta to pan and keep warm over low heat.

3. Combine eggs, cream, milk and parmesan in a large jug. Add reserved cooking water, egg mixture, ½ the parsley and
½ the ham to pasta. Toss gently to combine so egg mixture starts to set and ham is warmed through. Serve pasta topped with remaining parsley and ham. Serve with a salad of green oak leaf lettuce, mesclun lettuce leaves and chopped fresh chives drizzled with a mustard vinaigrette made with 2 tsp Dijon mustard, 1 Tbsp red wine vinegar and 1 Tbsp olive oil.