Fettuccine al fungi - spinach and egg fettuccine with mushrooms

Very simply put some water boiling and ad one glug of normal oil to the water + some salt and the crushed garlic clove, add then the fettuccine, and cook it for 7-10 minutes you want it "al dente" I mean cooked but still semi hard the pasta.

While that is doing, on a wok or large frying pan put in the olive oil, the garlic and the onion, cook these until very golden. Now add the paprika and cook for one minute more, then add the sliced mushrooms, once they are cooked which will take approx 3-4 minute add the brandy and leaning the pan at a 30-45 degree angle ignite the brandy (flanbeeing it), this will give it a smokey flavour and also brandy although will contain no alcohol as it has been consumed by the flames, so is a safe food for kids too.

After that add the cream and let this heat up again until nearly boiling, dissolve the egg yolks with a little milk about 3-4 soup spoons full in a glass, pour this mixture into the cream always stirring this will start to thicken up the sauce then add the parmesan and the cheddar which will thicken up even more, both the sauce and the pasta will be done roghly at the same time.

So drain the pasta drizzle a little olive oil over it and toss it then serve (preheat the plates if need be if you ant it to stay hotter) and pour over the pasta a couple of servings spoons. To decorate it you can do either of these three: sprinkle some sweet paprika on top of the sauce or sprinkle a little chopped parsley on top and drizle in a circle a little extra virgin olive oil around the parsley but still on the sauce or sprinkle a little more parmesan cheese and freshly grind some black pepper over it too... they will all look quite impressive and add to the taste too.