Ingredients

Method

• 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

Method

Ingredients

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.