Method

1. Heat Olive oil in a large frying pan; add Shallots, Mushrooms and Garlic and fry till shallots are cooked and golden.
2. Toss in strips of Parma Ham
3. Take the pan off the heat.
4. In the meantime, cook the Marshall's Penne pasta according to pack instructions.
5. Mix the Cream and the Egg yolk in a bowl and season to taste.
6. Add the Egg and Cream mixture to Shallots and Mushrooms, and then toss in the drained pasta.
7. Garnish with some extra Parma Ham and top with grated Parmesan Cheese.