Cook fettucine in a large pot of boiling water until al dente. Reserve 2 cups of cooking liquid before draining.

Meanwhile, heat half of the oil in a large, deep pan or cast-iron sauté pan over a high heat. Add mushrooms. Cook, stirring for 7 minutes until lightly brown. Remove and set aside in a bowl.

Add remaining oil, onion, celery, carrot, garlic and herb mix. Reduce heat to medium. Cook, stirring for 5 minutes until soft. Return mushrooms and add wine. Simmer for 2 minutes until wine has almost absorbed.

Add paste, cook stirring for 2 minutes. Add pasta sauce, lentils and 1½ cups of cooking liquid. Stir to combine. Bring to the boil. Reduce to medium heat and simmer, uncovered for 10 minutes until reduced and thickened.

Stir in cooked fettucine until coated in sauce. Make 6 nests amongst pasta. Break an egg into each one. Sprinkle Parmesan around eggs and drizzle with extra cooking liquid if necessary. Cover and cook on low for 10-12 minutes until egg whites are set and Parmesan has melted.

Sprinkle with gremolata. Season with salt and pepper if desired, and serve.