Ingredients
For the sauce
200ml/7fl oz double cream
1 garlic clove, crushed
150g/5¼oz Mrs Kirkham's smoked Lancashire cheese, grated
100g/3½oz mascarpone
salt and freshly ground black pepper
To serve
450g/1lb spaghetti
4 free-range egg yolks
32 sun-blushed tomatoes
4 tbsp chopped fresh marjoram
4 handfuls baby spinach
parmesan shavings, or similar vegetarian grating cheese
Method
1. For the sauce, heat the cream and garlic in a small pan over a medium heat until reduced by a third. Stir in the smoked cheese until melted, then add the mascarpone and season well with salt and freshly ground black pepper.
2. Cook the pasta in salted boiling water until al dente, then divide among four serving bowls.
3. Place one egg yolk into each bowl, along with a splash of cooking water, and stir well.
4. Add a couple of spoonfuls of the sauce to each bowl and mix well again.
5. Finally add eight sun-blushed tomatoes, a tablespoon of marjoram and a handful of baby spinach to each bowl and stir. Sprinkle with parmesan shavings.
