Instructions: Cook pasta in boiling salted water until tender. Drain well.

Slice spring onions and mushrooms.

Heat butter and oil in a pan, add garlic, spring onions, and sliced mushrooms and saute for 3 minutes. Add white wine and cook for 3 minutes stirring constantly until mushrooms are tender and liquid is reduced. Stir in cream and bring to the boil, simmer 2 minutes to reduce slightly. Crumble in blue cheese and parmesan, remove from heat and stir in egg yolks to slightly thicken. Add herbs and season.

Pour sauce over pasta and finish with grated parmasan cheese.

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