Preheat oven 180°C. Grease a 22cm springform cake tin and prepare by sprinkling a little of the grated cheese over the base of the pan

Cook pasta according to packet instructions. Drain and cool

Heat a little oil in a non-stick fry pan, and gently fry the onion and bacon. Add the mushrooms, thyme leaves and garlic and cook until soft. Add the cream, simmer for 5 minutes, then take off the heat to cool slightly

Stir the prepared eggs through the cooled pasta, then add the cream mix and cheese. Season and stir to ensure everything is well combined

Spoon into prepared springform pan and top with extra cheese

Bake for 35 minutes or until cooked through and crisp on top. Remove from oven and run a knife around the inside edge before releasing the sides. Serve with a salad