- 12 rashers of streaky bacon
- 1 T olive oil
- 2 cloves garlic, crushed
- 400 g organic spaghetti
- 150 g mascarpone
- 100 g Gorgonzola
- 1 free-range egg yolk
- 100 g croutons
- sea salt and freshly ground
- black pepper
Slice the rashers of bacon into strips and pan-fry in olive oil until crisp. Add the garlic and set aside.
Cook the spaghetti in fast-boiling water until al dente and drain.
Spoon the mascarpone into the saucepan with the bacon and melt over a medium heat. Crumble the Gorgonzola into the saucepan and stir until a silky texture is achieved.
Stir in the egg yolk and quickly add the cooked pasta.
Toss through until combined. Top with croutons and season to taste.
Cook’s note: Eat immediately – this dish tastes best piping hot.