Put the rigatoni on to cook in a large pan of boiling water with a generous pinch of salt.

Meanwhile, chop the button mushrooms (into halves or thirds is perfect) and put into a large casserole dish with the olive oil. Put the heat on medium and cook for a minute.

Halve then quarter the courgettes lengthways, then slice thinly. Add to the casserole dish with 50ml water and put the lid on. Cook down for 5 minutes.

Stir in the grated parmesan and the ricotta. Beat the eggs and add them too – stir quickly and fold in the cooked pasta. When the sauce starts to thicken, the eggs will be cooked.