Ingredients

• 12 oz. spaghetti
•   salt
• 2 eggs
• 2 egg yolks
• 1½ oz. Parmesan cheese, freshly grated
• 2½ oz. Cheddar cheese, grated
• 8 oz. streaky bacon, rinded
• 6 tomatoes, skinned, deseeded and quartered
• ¼ pint single cream
• 2 tablespoonfuls parsley, chopped
• 2 oz. butter
•   freshly milled black pepper

Method

1. Cook the spaghetti in fast-boiling salted water until tender but not soft. Drain well.
2. Beat together the eggs and egg yolks. Stir in half the Parmesan and half the Cheddar cheese.
3. Scissor-snip the bacon and fry without extra fat until crisp. Stir in chopped tomato flesh. Reduce heat and add cream and parsley. Allow to simmer while spaghetti is cooking.
4. Soften butter in the saucepan and return spaghetti to pan. Add bacon and cream mixture. Toss well using 2 forks.
5. Finally add the egg mixture. Toss well again. (The heat of the spaghetti and other ingredients will be sufficient to cook the eggs.) Adjust seasoning and turn into a serving dish. Sprinkle remaining cheeses on top.