Spaghetti carbonara

This is a great brunch recipe, since it kinda feels like breakfast, but looks like lunch! Its hit of carbs, salt and protein is also great for a hangover.

I used Quorn pepperoni slices just because I had some, but you can use any brand of fakon, or leave it out entirely. Carnivores can use a good organic pancetta instead.

Serves 2

• 4 eggs
• 200g wholewheat spaghetti
• 6 slices Quorn pepperoni, chopped
• 2 medium spring onions, finely chopped
• 2 tbsp grated Parmesan

1. Put the spaghetti on to boil with a generous seasoning of salt.
2. In a large heavy bottomed frying pan, heat a tablespoon of oil and a knob of butter on a moderate heat.
3. Gently fry the onion and pepperoni for a few minutes. Take off the heat.
4. Crack the eggs into a bowl, mix with a fork, then pour into the frying pan. The residual heat will warm and very slightly set the eggs but they should still be runny.
5. Stir 1 tbsp of Parmesan into the eggs.
6. When the spaghetti is cooked, drain it, saving some of the hot cooking water.
7. Immediately plonk the hot spaghetti into the frying pan and mix with the egg. The hot spaghetti should become coated with the egg mixture.
8. If it's a little sticky, add a few tablespoons of the starchy cooking water. The egg should be set but still gooey, and the spaghetti should be slippery, not stuck together.
9. Serve immediately, garnishing with the remaining Parmesan and some chopped parsley.

Variations

White spaghetti works fine, I just enjoy the nuttiness of wholewheat which works well with this delicate egg sauce.

Rather than using bacon, try chopped sun-dried tomato, it looks similar when mixed up and adds saltiness.

If you like it more cheesy, add more. A sprinkling of crumbled feta into the eggy mixture also works well.