Ingredients
1 tbsp olive oil
¼ onion, finely chopped
1 garlic clove, crushed
4 rashers vegetarian bacon, chopped
150ml/5fl oz double cream
1 free-range egg yolk
200g/7oz ready-cooked spaghetti, soaked in boiling water and drained
55g/2oz cheddar cheese, grated
salt and freshly ground black pepper
2 tbsp chopped fresh parsley, plus extra for garnish
Method
1. Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened, then add the vegetarian bacon. Fry for 3-4 minutes, or until golden-brown and crisp.
2. Stir in the cream, bring to a simmer and cook for 1-2 minutes. Remove from the heat and whisk in the egg yolk until smooth and creamy, then stir in the spaghetti and cheddar cheese and season, to taste, with salt and freshly ground black pepper. Stir in the parsley.
3. Serve the spaghetti on a plate and garnish with more fresh parsley.
